Supplementing entire male pig diet with hydrolysable tannins: Effect on carcass traits, meat quality and oxidative stability

Meat Science

Volumn 133, Issue , 2017, Pages 95-102

  Rezar, Vida ^a   Salobir, Janez ^a   Levart, Alenka ^a   Tomažin, Urška ^b   Škrlep, Martin ^b   Batorek Lukač, Nina ^b   Čandek Potokar, Marjeta ^b,c  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^c UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Carcass; Meat; Oxidative stability; Pig; Tannin

Indexed keywords

FLAVONOIDS; MAMMALS; MEATS; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; TANNINS;

CARCASS; FATTY ACID COMPOSITION; MALONDIALDEHYDE; OXIDATIVE STABILITY; POTENTIAL IMPACTS; PROTEIN OXIDATION; TREATMENT GROUP; WATER HOLDING CAPACITY;

FATTY ACIDS;

FATTY ACID; MALONALDEHYDE; MUSCLE PROTEIN; PLANT EXTRACT; TANNIN;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; ANIMAL FOOD; BODY COMPOSITION; CHEMISTRY; DIET; DIETARY SUPPLEMENT; FAGACEAE; MALE; MEAT; OXIDATION REDUCTION REACTION; PIG; VETERINARY;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; BODY COMPOSITION; DIET; DIETARY SUPPLEMENTS; FAGACEAE; FATTY ACIDS; HYDROLYZABLE TANNINS; MALE; MALONDIALDEHYDE; MEAT; MUSCLE PROTEINS; OXIDATION-REDUCTION; PLANT EXTRACTS; SUS SCROFA;

EID: 85021289050     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.06.012     Document Type: Article

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