Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin

Meat Science

Volumn 60, Issue 1, 2002, Pages 17-24

  Johansson, L ^a   Lundstrom K ^b   Jonsall A ^a  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cooking; Fat content; Fatty acids; Feed; Pigs; Red clover silage; RN allele

Indexed keywords

COOKING; FAT CONTENT; PIGS; RED CLOVER SILAGE; RN- ALLELE; SILAGE FEED;

COMPOSITION; FATTY ACIDS; GENES; MUSCLE; NUTRITION; OILS AND FATS; SATURATION (MATERIALS COMPOSITION);

MEATS;

SUS SCROFA; TRIFOLIUM; TRIFOLIUM PRATENSE;

EID: 0036133765     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00100-0     Document Type: Article

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