Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

Czech Journal of Animal Science

Volumn 50, Issue 4, 2005, Pages 175-184

  Lahucky R ^a   Bahelka, I ^a   Novotna K ^a   Vasickova K ^a  

^a RESEARCH INSTITUTE OF ANIMAL PRODUCTION   (Slovakia)

Author keywords

Feed; L ascorbic acid in meat; Lipid peroxidation; Meat quality; Pigs; Vitamin C supplementation; Vitamin E supplementation; tocopherol in meat

Indexed keywords

ANIMALIA; SUIDAE;

EID: 67651109154     PISSN: 12121819     EISSN: None     Source Type: Journal    
DOI: 10.17221/4012-cjas     Document Type: Article

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