Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Meat Science

Volumn 83, Issue 4, 2009, Pages 723-730

  Boler, D D ^a   Gabriel, S R ^a   Yang, H ^b   Balsbaugh, R ^b   Mahan, D C ^c   Brewer, M S ^a   McKeith, F K ^a   Killefer, J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b ADM Alliance Nutrition Inc   (United States)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Lipid oxidation; Meat quality; Pork; Tocopherol; Vitamin E

Indexed keywords

SUIDAE;

EID: 70249097350     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.012     Document Type: Article

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