Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat

Journal of Animal Science

Volumn 84, Issue 12, 2006, Pages 3381-3386

  Averette Gatlin, L ^a   See, M T ^a   Larick, D K ^a   Odle, J ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Conjugated linoleic acid; Pork quality; Sensory analysis; Supplemental fat; Taste panel

Indexed keywords

CONJUGATED LINOLEIC ACID; LINOLEIC ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CLINICAL TRIAL; DIET; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; GENETICS; GENOTYPE; MEAT; RANDOMIZATION; STANDARD; SWINE;

ANIMAL FEED; ANIMALS; DIET; DIETARY FATS; DIETARY SUPPLEMENTS; FEMALE; GENOTYPE; LINOLEIC ACID; LINOLEIC ACIDS, CONJUGATED; MEAT; RANDOM ALLOCATION; SWINE;

ANIMALIA; SUS SCROFA; ZEA MAYS;

EID: 33845245391     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2005-721     Document Type: Article

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