Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs-Reference-Cited by-同舟云学术

Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs

Published:2016-06-01 Issue:1 Volume:5 Page:94-102
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Calvo Luis¹,Toldrá Fidel²,Rodríguez Ana I.¹,López-Bote Clemente³,Rey Ana I.³

Affiliation:

1. Incarlopsa; Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain

2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Av Agustín Escardino 7 Paterna (Valencia) 46980 Spain

3. Dpto. Producción Animal; Facultad de Veterinaria, Universidad Complutense de Madrid; Madrid 28040 Spain

Funder

Centre for Industrial Technological Development

MEDGAN-CAM

Publisher

Wiley

Subject

Food Science

Reference50 articles.

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3. RD 53/2013, de 21 de octubre por la que se establecen las normas básicas aplicables para la protección de los animales utilizados en experimentación y otros fines científicos, incluyendo la docencia, Spain;BOE;Bol. Of. Estado,2013

4. Comparative study of a new organic selenium source v. seleno-yeast and mineral selenium sources on muscle selenium enrichment and selenium digestibility in broiler chickens;Briens;Br. J. Nutr.,2013

5. Vitamin E: function and metabolism;Brigelius-Flohé;FASEB J.,1999

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