Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts

Meat Science

Volumn 89, Issue 4, 2011, Pages 419-425

  Mas, G ^a   Llavall, M ^a   Coll, D ^a   Roca, R ^b   Diaz I ^a   Oliver, M A ^c   Gispert, M ^c   Realini, C E ^a  

^a Viver i Serrateix   (Spain)

^b Pico Mulhacen 44 46   (Spain)

^c IRTA   (Spain)

Author keywords

Carcass; Intramuscular fat; Monounsaturated fatty acids; Pork quality; Subcutaneous fat

Indexed keywords

CARCASS; DIETARY TREATMENTS; FATTY ACID COMPOSITION; INTRAMUSCULAR FAT; MEAT INDUSTRY; MEAT QUALITY; PORK QUALITY; SUBCUTANEOUS FAT;

ANIMALS; MEATS; NUTRITION; OLEIC ACID; POLYUNSATURATED FATTY ACIDS; TISSUE;

MONOUNSATURATED FATTY ACIDS;

ANIMALIA; SUIDAE;

MONOUNSATURATED FATTY ACID; OLEIC ACID; UNSATURATED FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; DIET; DRUG EFFECT; FAT INTAKE; FOOD HANDLING; MEAT; METHODOLOGY; PH; SKELETAL MUSCLE; SUBCUTANEOUS FAT; SWINE; TASTE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; DIET; DIETARY FATS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; OLEIC ACID; SUBCUTANEOUS FAT; SWINE; TASTE;

EID: 80051852694     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.011     Document Type: Article

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