Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition1-Reference-Cited by-同舟云学术

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition1

Published:2009-04-01 Issue:4 Volume:87 Page:1407-1422
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Apple J. K.,Maxwell C. V.,Galloway D. L.,Hutchison S.,Hamilton C. R.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/87/4/1407/23571860/1407.pdf

Reference67 articles.

1. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins;Meat Sci.,2001

2. Hydrogenated dietary fat improves pork quality of pigs from two lean genotypes;J. Anim. Sci.,2003

3. The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition;J. Anim. Sci.,2002

4. Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality;J. Nutr.,2002

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