Growth and Fresh Meat Quality Characteristics of Pigs Supplemented with Vitamin E

Journal of Animal Science

Volumn 74, Issue 1, 1996, Pages 98-105

  Cannon, J E ^a,b   Morgan, J B ^a   Schmidt, G R ^a   Tatum, J D ^a   Sofos, J N ^a   Smith, G C ^a   Delmore, R J ^a   Williams, S N ^a,c  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b DEKALB Swine Breeders Inc   (United States)

^c HOFFMANN LA ROCHE INC   (United States)

Author keywords

Lipid Peroxidation; Meat Quality; Pork; Vitamin E; Tocopherol

Indexed keywords

SUIDAE; SUS SCROFA;

ALPHA TOCOPHEROL; LIPID;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BODY COMPOSITION; CHEMISTRY; DIET; DIET SUPPLEMENTATION; DOSE RESPONSE; DRUG EFFECT; EATING; FEMALE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LIPID METABOLISM; MALE; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PHYSIOLOGY; RANDOMIZATION; SKELETAL MUSCLE; STANDARD; SWINE; WEIGHT GAIN;

ANALYSIS OF VARIANCE; ANIMALS; BODY COMPOSITION; DIET; DOSE-RESPONSE RELATIONSHIP, DRUG; EATING; FEMALE; FOOD TECHNOLOGY; FOOD, FORTIFIED; LIPID METABOLISM; LIPIDS; MALE; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; RANDOM ALLOCATION; SWINE; VITAMIN E; WEIGHT GAIN;

EID: 0029691726     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1996.74198x     Document Type: Article

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