Polyunsaturated fat and fish oil in diets for growing-finishing pigs: Effects on fatty acid composition and meat, fat, and sausage quality

Meat Science

Volumn 62, Issue 1, 2002, Pages 1-8

  Bryhni, E A ^a   Kjos, N P ^b   Ofstad, R ^c   Hunt, M ^d  

^a Norwegian Meat Research Centre   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^d KANSAS STATE UNIVERSITY   (United States)

Author keywords

Fatty acid composition; Fish oil; Meat quality; Oxidation; Polyunsaturated fatty acids; Pork; Sausage; Sensory

Indexed keywords

MEAT QUALITY;

COMPOSITION; FATTY ACIDS; OILS AND FATS; OXIDATION; UNSATURATED COMPOUNDS;

MEATS;

MALLOTUS VILLOSUS;

EID: 0035997741     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00211-X     Document Type: Article

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