Influence of exogenous application of n-3 fatty acids on meat quality, lipid composition, and oxidative stability in pigs

Archives of Animal Nutrition

Volumn 52, Issue 1, 1999, Pages 53-65

  Nürnberg, Karin ^a   Kuchenmeister U ^a   Nurnberg G ^a   Ender, K ^a   Hackl, W ^b  

^a LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

^b UNIVERSITY OF ROSTOCK   (Germany)

Author keywords

Fatty acid; Feeding; Meat quality; Oxidative stability; Pig

Indexed keywords

FOOD ADDITIVE; LIPID; OMEGA 3 FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; HEART MUSCLE; LIPID METABOLISM; LIPID PEROXIDATION; MALE; MEAT; METABOLISM; ORCHIECTOMY; SKELETAL MUSCLE; SWINE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; FATTY ACIDS, OMEGA-3; FOOD ADDITIVES; LIPID METABOLISM; LIPID PEROXIDATION; LIPIDS; MALE; MEAT; MUSCLE, SKELETAL; MYOCARDIUM; ORCHIECTOMY; SWINE;

EID: 0032623276     PISSN: 0003942X     EISSN: None     Source Type: Journal    
DOI: 10.1080/17450399909386151     Document Type: Article

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