Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality-Reference-Cited by-同舟云学术

Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality

Published:2002-09 Issue:1 Volume:62 Page:1-8
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bryhni E.A,Kjos N.P,Ofstad R,Hunt M

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Official methods of analysis. Association of Official Analytical Chemists,1990

4. Arnkværn, E., & Bronken Lien, C. (1997). Effects of feed composition on chemical and sensory characteristics of pork loins during frozen storage. In Proceedings 43rd International Congress of Meat Science and Technology (pp. 256–257), 27 July–1 August 1997. Auckland, New Zealand.

5. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality;Cameron;Meat Science,1991

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