The effects of dietary oregano oil supplementation on pig meat characteristics

Meat Science

Volumn 84, Issue 4, 2010, Pages 670-676

  Simitzis, P E ^a   Symeon, G K ^a   Charismiadou, M A ^a   Bizelis, J A ^a   Deligeorgis, S G ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Oregano supplementation; Oxidation; Pig meat; Quality characteristics

Indexed keywords

VEGETABLE OIL;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; DIET; FEMALE; MALE; MEAT; OREGANO; PH; RANDOMIZED CONTROLLED TRIAL; STANDARD; SWINE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; COOKERY; DIET; FEMALE; HYDROGEN-ION CONCENTRATION; MALE; MEAT; ORIGANUM; PLANT OILS; SWINE;

ANIMALIA; ORIGANUM; SUIDAE;

EID: 76549106253     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.11.001     Document Type: Article

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