The effect of dietary magnesium oxide supplementation on fatty acid composition, antioxidative capacity and meat quality of heterozygous and normal malignant hyperthermia (MH) pigs

Archives Animal Breeding

Volumn 47, Issue 2, 2004, Pages 183-191

  Lahucky, R ^a   Nurnberg K ^b   Kuchenmeister U ^b   Bahelka, I ^a   Mojto, J ^a   Nurnberg G ^b   Ender, K ^b  

^a RESEARCH INSTITUTE OF ANIMAL PRODUCTION   (Slovakia)

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

Author keywords

antioxidant capacity; fatty acid; magnesium; meat quality; MH status; muscle; pig

Indexed keywords

EID: 85063846952     PISSN: 00039438     EISSN: 23639822     Source Type: Journal    
DOI: 10.5194/aab-47-183-2004     Document Type: Article

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