Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different...

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Detalles Bibliográficos
Autores principales: Vieira, Ceferina, Sarmiento-García, Ainhoa, García, Juan-José, Rubio, Begoña, Martínez, Beatriz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144970/
https://www.ncbi.nlm.nih.gov/pubmed/33946329
http://dx.doi.org/10.3390/foods10050985

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144970/
https://www.ncbi.nlm.nih.gov/pubmed/33946329
http://dx.doi.org/10.3390/foods10050985

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