Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs

This study evaluates the effect of organic (Se‐enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n = 30) were fed the Se‐supplemented diets (0.3 mg/kg)...

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Detalles Bibliográficos
Autores principales: Calvo, Luis, Toldrá, Fidel, Rodríguez, Ana I., López‐Bote, Clemente, Rey, Ana I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217912/
https://www.ncbi.nlm.nih.gov/pubmed/28070320
http://dx.doi.org/10.1002/fsn3.368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217912/
https://www.ncbi.nlm.nih.gov/pubmed/28070320
http://dx.doi.org/10.1002/fsn3.368

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