Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons

Meat Science

Volumn 90, Issue 2, 2012, Pages 414-419

  Tejerina, D ^a   Garcia Torres S ^b   de Vaca, M Cabeza ^a   Vázquez, F M ^a   Cava, R ^b  

^a Centro de Investigacion Finca La Orden   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Acorns; Diet composition; Grass; Iberian pigs; Meat; Montanera

Indexed keywords

ACORNS; FATTY ACID PROFILES; GRASS; IBERIAN PIGS; LIPOPHILIC ANTIOXIDANTS; LONGISSIMUS; MEAT QUALITY; MONTANERA; PIG PRODUCTION; TOTAL PHENOLS;

COMPUTER GRAPHICS; MAMMALS; MUSCLE; NUTRITION; PHENOLS;

FATTY ACIDS;

SUIDAE;

ALPHA TOCOPHEROL; ANTIOXIDANT; FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; DIET; MUSCLE; OAK; POACEAE; SEASON; SKELETAL MUSCLE; SWINE;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; DIET; FATTY ACIDS; MUSCLE, SKELETAL; MUSCLES; POACEAE; QUERCUS; SEASONS; SUS SCROFA;

EID: 80555149426     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.08.010     Document Type: Article

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