Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (<i>longissimus lumborum</i> and <i>gluteus medius</i>) of growi...

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Bibliographic Details
Main Authors: Zaira Pardo, Ignacio Fernández-Fígares, Manuel Lachica, Luis Lara, Rosa Nieto, Isabel Seiquer
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Antioxidants
Subjects:
meat
Iberian pig
antioxidant enzymes
meat quality
Online Access:https://www.mdpi.com/2076-3921/10/12/1911

Internet

https://www.mdpi.com/2076-3921/10/12/1911

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