Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Abstract Background Consumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritio...

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Bibliographic Details
Main Authors: Chuanshang Cheng, Xiaming Zhang, Mao Xia, Zuhong Liu, Hongkui Wei, Zhao Deng, Chao Wang, Siwen Jiang, Jian Peng
Format: Article
Language:English
Published: BMC 2017-08-01
Series:Lipids in Health and Disease
Subjects:
Low-protein diet
Oregano essential oil
Benzoic acid
Fatty acid composition
Lipid stability
Pigs
Online Access:http://link.springer.com/article/10.1186/s12944-017-0535-1

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http://link.springer.com/article/10.1186/s12944-017-0535-1

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