Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Author:

Ventanas S.,Tejeda J.F.,Estévez M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference53 articles.

1. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre;Andrés;Meat Science,2001

2. AOAC, Association of Official Analytical Chemists 1990. In Official methods of analysis (ed. S Williams), Association of Official Analytical Chemists. Arlington, VA, USA.

3. Effects of supranutritional dietary vitamin E levels on subcellular deposition of alpha-tocopherol in the muscle and on pork quality;Asghar;Journal of the Science of Food and Agriculture,1991

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. BOE 2001. Real Decreto 1083/2001, de 5 de octubre, por el que se aprueba la norma de calidad para el jamón ibérico, paleta ibérica y caña de lomo ibérico elaborados en España. Boletín Oficial del Estado, 247, 15 de octubre, 37830–37833.

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