Vitamin D(3) Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

The aims of this study were to investigate the effect of vitamin D(3) administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effe...

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Detalles Bibliográficos
Autores principales: Rey, Ana I., Segura, José Francisco, Castejón, David, Fernández-Valle, Encarnación, Cambero, Mª Isabel, Calvo, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346143/
https://www.ncbi.nlm.nih.gov/pubmed/32604942
http://dx.doi.org/10.3390/antiox9060559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346143/
https://www.ncbi.nlm.nih.gov/pubmed/32604942
http://dx.doi.org/10.3390/antiox9060559

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