Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat

Author:

Rey A.I.,Daza A.,López-Carrasco C.,López-Bote C.J.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Free-range rearing of pigs during the winter: adaptations in muscle fiber characteristics and effects on adipose tissue composition and meat quality traits;Bee;Journal of Animal Science,2004

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

5. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;Journal of Animal Science,1995

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