Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/80/12/3230/23740906/3230.pdf
Reference36 articles.
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2. Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues;Asghar;J. Sci. Food Agric.,1991
3. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Sci.,1988
4. Simultaneous determination of alpha-tocopherol and retinol in plasma or red cells by high pressure liquid chromatography;Bieri;Am. J. Clin. Nutr.,1979
5. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;J. Anim. Sci.,1995
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