Effect of Vitamin E on changes in Phosphorus Compounds assessed by 31 P NMR Spectroscopy and ATPase from postmortem Muscle samples and Meat quality of Pigs

Archives Animal Breeding

Volumn 43, Issue 5, 2000, Pages 487-497

  Lahucky, R ^a   Krska, P ^a   Kuchenmeister U ^b   Nurnberg K ^b   Liptaj, T ^c   Nurnberg G ^b   Bahelka, I ^a   Demo, P ^a   Kuhn, G ^b   Ender, K ^b  

^a RESEARCH INSTITUTE OF ANIMAL PRODUCTION   (Slovakia)

^b LEIBNIZ INSTITUTE FOR FARM ANIMAL BIOLOGY FBN   (Germany)

^c SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

ATPase; meat quality; Muscle Phosphorus Compounds; pig; Tocopherol

Indexed keywords

EID: 85063843463     PISSN: 00039438     EISSN: 23639822     Source Type: Journal    
DOI: 10.5194/aab-43-487-2000     Document Type: Article

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