Effect of Phaffia rhodozyma on performance, nutrient digestibility, blood characteristics, and meat quality in finishing pigs
Author:
Affiliation:
1. Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam 330-714, South Korea
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/92/1/171/23832536/171.pdf
Reference37 articles.
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2. Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin;Akiba;J. Appl. Poult. Res.,2001
3. Pigmentation and delayed oxidation of broiler chickens by the red carotenoid, astaxanthin, from chemical synthesis and the yeast Xanthophyllomyces dendrorhous. Asian-Australas;An;J. Anim. Sci.,2004
4. Official method of analysis;AOAC,1995
5. Effects of dietary astaxanthin and ractopamine HCl on the growth and carcass characteristics of finishing pigs and the color shelf-life of longissimus chops from barrows and gilts;Bergstrom,2011
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