Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

Author:

Cheng Chuanshang,Liu Zuhong,Zhou Yuanfei,Wei Hongkui,Zhang Xiaming,Xia Mao,Deng Zhao,Zou Yi,Jiang Siwen,Peng Jian

Funder

Key Technology Research, Development Program of Hubei Province

Hubei Provincial Creative TeamProject of Agricultural Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Meat quality and lipid oxidation of pork after dietary supplementation with oregano essential oil;Alarcon-Rojo;World Applied Sciences Journal,2013

2. Effect of protein level in commercial diets on pork meat quality;Alonso;Meat Science,2010

3. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

4. Official methods of analysis;AOAC,2000

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

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