Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs

Innovative Food Science and Emerging Technologies

Volumn 37, Issue Part B, 2016, Pages 269-275

  Rajauria, Gaurav ^a   Draper, Jennifer ^a   McDonnell, Mary ^a   O'Doherty, J V ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidant capacity; Galactooligosaccharide; Lipid peroxidation; Meat quality; Seaweed extract; Vitamin E

Indexed keywords

ANTIOXIDANTS; BEEF; FOOD STORAGE; LIPIDS; OXIDATION; SEAWEED;

ANTIOXIDANT CAPACITY; GALACTO-OLIGOSACCHARIDES; LIPID PEROXIDATION; MEAT QUALITY; VITAMIN-E;

DIETARY SUPPLEMENTS;

EID: 84991794117     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.09.007     Document Type: Article

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