Factors affecting the fatty acid composition and fat oxidative stability in pigs

Factors affecting the fatty acid composition and fat oxidative stability in pigs

The aim of the study was to evaluate the effect of selected factors affecting fatty acids (FA) composition in pig fat. In the experiment, the influence of nutrition, gender, carcass weight, lean meat proportion (LMP) and intramuscular fat (IMF) were monitored. The effect of diet, specifically the in...

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Bibliographic Details
Main Authors: Karel Vehovsky, Roman Stupka, Jaroslav Čítek, Michal Šprysl, Monika OKROUHLÁ, Luboš Brzobohatý
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2015-03-01
Series:Journal of Central European Agriculture
Subjects:
backfat
barrows
gilts
nutrition
pufa
Online Access:http://jcea.agr.hr/articles/774255_Factors_affecting_the_fatty_acid_composition_and_fat_oxidative_stability_in_pigs_en.pdf

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