Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different...
Main Authors: | Ceferina Vieira, Ainhoa Sarmiento-García, Juan-José García, Begoña Rubio, Beatriz Martínez |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-04-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/5/985 |
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