Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows

Journal of Animal Science

Volumn 90, Issue 13, 2012, Pages 5159-5169

  Boler, D D ^a,c   Fernandez Duenas D M ^a   Kutzler, L W ^a   Zhao, J ^b   Harrell, R J ^b   Campion, D R ^a   Mckeith, F K ^a   Killefer, J ^a,d   Dilger, A C ^a  

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

^b NOVUS INTERNATIONAL INC   (United States)

^c OHIO STATE UNIVERSITY   (United States)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Meat quality; Oxidized oil; Performance; Pig

Indexed keywords

ANTIOXIDANT; CORN OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; DIET SUPPLEMENTATION; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; STANDARD; SWINE;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; ANTIOXIDANTS; BODY COMPOSITION; CORN OIL; DIETARY SUPPLEMENTS; MALE; MEAT; OXIDATION-REDUCTION; SUS SCROFA;

EID: 84882614173     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2012-5266     Document Type: Article

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