Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat-Reference-Cited by-同舟云学术

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Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

Published:2013-10 Issue:2 Volume:95 Page:151-159
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Morel Patrick C.H.,Leong Jasmine,Nuijten Wilhelmina G.M.,Purchas Roger W.,Wilkinson Brian H.P.

Funder

Foundation for Research, Science and Technology

New Zealand Pork Industry Board

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin;Ahn;Meat Science,1996

2. Official methods of analysis;AOAC International,2005

3. Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues;Asghar;Journal of the Science of Food and Agriculture,1991

4. Fish oil and mental health: The role of n−3 long-chain polyunsaturated fatty acids in cognitive development and neurological disorders;Assisi;International Clinical Psychopharmacology,2006

5. Regulation and nutritional manipulation of milk fat: Low-fat milk syndrome;Bauman;Livestock Production Science,2001

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4. Changes in carcass traits, meat quality, muscle fiber characteristics, and liver function of finishing pigs fed high level of fish oil;Canadian Journal of Animal Science;2021-06-01

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