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Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs

SIMPLE SUMMARY: The content of n-3 and n-6 polyunsaturated fatty acids (PUFA) in pork is linked to human health. Dietary fatty acid composition especially the n-6/n-3 PUFA ratio can affect meat quality in lean breeds of pigs. However, the effects of different dietary fatty acid composition on Chines...

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Detalles Bibliográficos
Autores principales:	Nong, Qiuyun, Wang, Liyi, Zhou, Yanbing, Sun, Ye, Chen, Wentao, Xie, Jintang, Zhu, Xiaodong, Shan, Tizhong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552283/ https://www.ncbi.nlm.nih.gov/pubmed/32882902 http://dx.doi.org/10.3390/ani10091543

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