Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

BACKGROUND: The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. RESULTS: No adverse effects of PPM sup...

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Detalles Bibliográficos
Autores principales: Lee, Sang Moo, Kim, Ik Heon, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4992998/
https://www.ncbi.nlm.nih.gov/pubmed/27551433
http://dx.doi.org/10.1186/s40781-016-0114-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4992998/
https://www.ncbi.nlm.nih.gov/pubmed/27551433
http://dx.doi.org/10.1186/s40781-016-0114-4

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