Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

Author:

Lauridsen C.,Mu H.,Henckel P.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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4. Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs;Candek-Potokar;Meat Science,1998

5. A simple and rapid biopsy technique for obtaining fat and muscle samples from live animals for predicting meat quality;Cheah;Dansk Veterinærtidsskrift,1997

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