Effect of dietary fish oil on selected inflammatory markers in pigs
Author:
Funder
Mendelova Univerzita v Brně
Publisher
Elsevier BV
Subject
Animal Science and Zoology
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1. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil;Journal of Food Science;2021-05-07
2. Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters;Animals;2020-09-15
3. Effect of n-3 long-chain polyunsaturated fatty acids on wound healing using animal models – a review;Acta Veterinaria Brno;2018
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