Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources-Reference-Cited by-同舟云学术

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Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources

Published:2012-03 Issue:3 Volume:90 Page:519-527
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hallenstvedt E.,Kjos N.P.,Øverland M.,Thomassen M.

Funder

The Foundation for Research Levy of Agricultural Products

The Research Council of Norway

Animalia, Norwegian Meat and Poultry research Centre

Felleskjøpet Fôrutvikling

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat;Apple;Journal of Animal Science,2009

2. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions;Apple;Journal of Animal Science,2009

3. Genetic type, sex, age at slaughter and feeding system effects on carcass and cut composition in lambs;Barone;Livestock Science,2007

4. Meat and fat quality in boars, castrates and gilts;Barton-Gade;Livestock Production Science,1987

5. The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality20;Beattie;Meat Science,1999

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