The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

Author:

Paiva-Martins Fátima,Barbosa Susana,Pinheiro Vítor,Mourão José Luís,Outor-Monteiro Divanildo

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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

3. Official method of analysis;Association of Official Analytical Chemists,1990

4. Phenolic compounds in olive oil and olives;Boskou;Current Topics in Nutraceutical Research,2005

5. Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat;Bou;Poultry Science,2001

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