The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability()

The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial....

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Detalles Bibliográficos
Autores principales: Gonzalez, John M, Houser, Terry A, O’Quinn, Travis G, Nuttelman, Dennis E, Odgaard, Richard L, Coulter, John M, Faltys, Gary, Stelzleni, Alexander M, Azain, Michael J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2019
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994056/
https://www.ncbi.nlm.nih.gov/pubmed/32704994
http://dx.doi.org/10.1093/tas/txz149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994056/
https://www.ncbi.nlm.nih.gov/pubmed/32704994
http://dx.doi.org/10.1093/tas/txz149

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