Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and w...

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Bibliographic Details
Main Authors: E. Vaclavkova, Z. Volek, J. Belkova, D. Duskova, M. Czauderna, M. Marounek
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2016-08-01
Series:Veterinární Medicína
Subjects:
cla
meat quality
backfat
tbars
fatty acids
Online Access:https://vetmed.agriculturejournals.cz/artkey/vet-201608-0003_effect-of-linseed-and-the-combination-of-conjugated-linoleic-acid-and-linseed-on-the-quality-and-oxidative-stab.php

Internet

https://vetmed.agriculturejournals.cz/artkey/vet-201608-0003_effect-of-linseed-and-the-combination-of-conjugated-linoleic-acid-and-linseed-on-the-quality-and-oxidative-stab.php

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