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Effects of substitution of a carbohydrate source by highly polyunsaturated or partially saturated oil on the fatty acid composition of backfat tissues, marbling fat and vitamin E content of meat in growing-fattening pigs
Published online by Cambridge University Press: 20 November 2017
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The fatty acid and vitamin E concentration in the diets of growing pigs are known to affect backfat and meat quality. The aim of this study was to determine the effects of substitution of a carbohydrate dietary source (maize) by a series of oils on the fatty acid (FA) composition of backfat and marbling fat at slaughter. Vitamin E concentration in muscle (longissimus dorsi ) was also determined.
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- Copyright © The British Society of Animal Science 2001
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