Physicochemical, antioxidant and fatty acid quality in Mexican hairless pork fed with Moringa oleifera and Brosimum alicastrum

This study aimed to evaluate the effects of diets with Moringa oleifera and Brosimum alicastrum leaf meal on the physicochemical characteristics, antioxidant capacity and fatty acid composition of meat from Mexican Hairless Pigs. Eighteen (18) Mexican Hairless Pigs pigs were used in the study. The...

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Detaylı Bibliyografya
Asıl Yazarlar:	Dany Alejandro Dzib-Cauich, Clemente Lemus- Flores, Rodrigo Portillo-Salgado, Ángel Carmelo Sierra-Vasquez, Emmanuel de Jesús Chi-Gutiérrez, Julio Enrique Oney-Montalvo
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Universidad del Zulia 2025-12-01
Seri Bilgileri:	Revista Científica
Konular:	Meat quality 2,2-diphenyl-1-picrylhydrazyl 2,2′-azino- bis(3-ethylbenzothiazoline-6-sulfonic acid) α-tocopherol
Online Erişim:	http://www.produccioncientifica.luz.edu.ve/index.php/cientifica/article/view/44923
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Physicochemical, antioxidant and fatty acid quality in Mexican hairless pork fed with Moringa oleifera and Brosimum alicastrum

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