Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat

Animal

Volumn 1, Issue 7, 2007, Pages 1060-1067

  Gonzalez E ^a   Tejeda, J F ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Iberian pigs; Oxidation; Phenolic compounds; Tocopherols

Indexed keywords

ALPHA TOCOPHEROL; FLAVONOID; GAMMA TOCOPHEROL; MONOUNSATURATED FATTY ACID; PHENOL DERIVATIVE; SATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIOLEIN; UNSATURATED FATTY ACID;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DRUG EFFECT; DRUG MECHANISM; GRASS; LIPID COMPOSITION; LIPID OXIDATION; MALE; NONHUMAN; OLIVE; PIG FARMING; PRIORITY JOURNAL; REARING; SWINE;

SUIDAE;

EID: 34547777899     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731107000195     Document Type: Article

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