Influence of dietary vitamin e supplementation on "heavy" pig carcass characteristics, meat quality, and vitamin E status

Journal of Animal Science

Volumn 77, Issue 7, 1999, Pages 1755-1761

  Corino, Carlo ^a   Oriani, Giovannangelo ^b   Pantaleo, Luigina ^b   Pastorelli, Grazia ^b   Salvatori, Giancarlo ^b  

^a Istituto di Alimentazione Animale   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

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

Indexed keywords

ANIMALIA; SUS SCROFA;

ALPHA TOCOPHEROL;

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; BODY WEIGHT; DIET SUPPLEMENTATION; FEMALE; HISTOLOGY; MALE; MEAT; METHODOLOGY; NUTRITIONAL STATUS; QUALITY CONTROL; STANDARD; SWINE;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; BODY WEIGHT; DIETARY SUPPLEMENTS; FEMALE; MALE; MEAT; NUTRITIONAL STATUS; QUALITY CONTROL; SWINE; VITAMIN E;

EID: 0033163285     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1999.7771755x     Document Type: Article

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