Effect of vitamin E on changes in phosphorus compounds assessed by 31P NMR spectroscopy and ATPase from postmortem muscle samples and meat quality of pigs

Archiv fur Tierzucht

Volumn 43, Issue 5, 2000, Pages 487-497

  Lahucky, Rudolf ^a   Krska, Peter̀ ^a   Küchenmeister, Ulrich ^b   Nürnberg, Karin ^b   Liptaj, Tibor ^c   Nürnberg, Gerhard ^b   Bahelka, Ivan ^a   Demo, Peter ^a   Kuhn, Gerda ^b   Ender, Klaus ^b  

^a RESEARCH INSTITUTE OF ANIMAL PRODUCTION   (Slovakia)

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

^c SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

tocopherol; ATPase; Meat quality; Muscle phosphorus compounds; Pig

Indexed keywords

EID: 0034358271     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

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