Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue

The study aimed to assess the effects of vitamin E (VE) supplementation and fat source on fatty acid (FA) composition, VE concentrations, and antioxidant capacity in plasma and tissues of pigs fed to a heavy slaughter weight (150 kg). A total of 64 pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were b...

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Detalles Bibliográficos
Autores principales: Wang, Ding, Jang, Young Dal, Rentfrow, Gregg K, Azain, Michael J, Lindemann, Merlin D
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Non Ruminant Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182394/
https://www.ncbi.nlm.nih.gov/pubmed/35584810
http://dx.doi.org/10.1093/jas/skac184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182394/
https://www.ncbi.nlm.nih.gov/pubmed/35584810
http://dx.doi.org/10.1093/jas/skac184

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