Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1716-1723

  Juarez M ^a   Dugan, M E R ^a   Aldai, N ^a   Aalhus, J L ^a   Patience, J F ^b   Zijlstra, R T ^c   Beaulieu, A D ^b  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b PRAIRIE SWINE CENTRE INC   (Canada)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Flax; Linseed; Omega 3; Pork; Sensory

Indexed keywords

DIETARY INTAKES; FAT CONTENTS; LEAN CONTENT; LINSEED; LIPID OXIDATION; MEAT QUALITY; OMEGA-3; OMEGA-3-FATTY ACIDS; PORK; SENSORY; SENSORY CHARACTERISTICS; TISSUE LEVELS;

FATTY ACIDS; FLAX; LINEN; YARN;

MEATS;

FATTY ACID; OMEGA 3 FATTY ACID;

ANIMAL EXPERIMENT; ANIMAL HUSBANDRY; ARTICLE; CARCASS; DIET SUPPLEMENTATION; FATTY ACID ANALYSIS; FLAVOR; LINSEED; NONHUMAN; PALATABILITY; PHYSICAL CHEMISTRY; PORK; SENSORY ANALYSIS; SWINE;

LINUM USITATISSIMUM; SUIDAE;

EID: 79551566298     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.065     Document Type: Article

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