Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows-Reference-Cited by-同舟云学术

Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows

Published:2012-12-01 Issue:13 Volume:90 Page:5159-5169
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Boler D. D.¹,Fernández-Dueñas D. M.¹,Kutzler L. W.¹,Zhao J.²,Harrell R. J.²,Campion D. R.¹,McKeith F. K.¹,Killefer J.¹,Dilger A. C.¹

Affiliation:

1. Department of Animal Sciences, University of Illinois, Urbana 61801

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

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/90/13/5159/23958566/5159.pdf

Reference41 articles.

1. Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil;Apple;J. Anim. Sci.,2011

2. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere;Behrends;J. Anim. Sci.,2003

3. Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life;Boler;Meat Sci.,2009

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