Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs

Meat Science

Volumn 70, Issue 1, 2005, Pages 63-74

  Nuernberg, Karin ^a   Fischer, Klaus ^b   Nuernberg, Gerd ^a   Kuechenmeister, Ulrich ^a   Klosowska, Danuta ^c   Eliminowska Wenda, Gabriela ^c   Fiedler, Ilse ^a   Ender, Klaus ^a  

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

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF TECHNOLOGY AND LIFE SCIENCES   (Poland)

Author keywords

Fatty acid; Feeding; Meat quality; Muscle structure; Pig; Plant oil

Indexed keywords

MEAT QUALITY; MUSCLE STRUCTURE; PIGS; PLANT OIL;

DAIRY PRODUCTS; EPIDEMIOLOGY; FATTY ACIDS; FEEDING; LIPIDS; METABOLISM; MUSCLE; VEGETABLE OILS;

MEATS;

SUIDAE; SUS SCROFA;

EID: 14044265593     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.001     Document Type: Article

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