Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat
The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and w...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Czech Academy of Agricultural Sciences
2016-08-01
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| Col·lecció: | Veterinární Medicína |
| Matèries: | |
| Accés en línia: | https://vetmed.agriculturejournals.cz/artkey/vet-201608-0003_effect-of-linseed-and-the-combination-of-conjugated-linoleic-acid-and-linseed-on-the-quality-and-oxidative-stab.php |
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