Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile1-Reference-Cited by-同舟云学术

Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile1

Published:2014-12-01 Issue:12 Volume:92 Page:5464-5475
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Lu T.¹,Harper A.F.¹,Dibner J. J.²,Scheffler J. M.¹,Corl B. A.³,Estienne M. J.¹,Zhao J.²,Dalloul R. A.¹

Affiliation:

1. Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061

2. Novus International Inc., St. Charles, MO 63304

3. Department of Dairy Science, Virginia Tech, Blacksburg, 24061

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/92/12/5464/23854737/5464.pdf

Reference44 articles.

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3. Simultaneous determination of retinol, alpha-tocopherol and beta-carotene in serum by isocratic high-performance liquid chromatography;Arnaud;J. Chromatogr. A,1991

4. Relationship between stearoyl-coa desaturase activity and plasma triglycerides in human and mouse hypertriglyceridemia;Attie;J. Lipid Res.,2002

5. Fat in swine nutrition;Azain,2001

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