Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed

Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed

The aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial...

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Bibliographic Details
Main Authors: Giuseppe Martino, Cecilia Mugnai, Dario Compagnone, Lisa Grotta, Michele Del Carlo, Francesca Sarti
Format: Article
Language:English
Published: MDPI AG 2014-06-01
Series:Animals
Subjects:
pig
rearing system
performance
meat quality
oxidative status
Online Access:http://www.mdpi.com/2076-2615/4/2/348

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