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The effect of addition of ß-carotene, vitamins C and E in feed mixture enriched with CLA on sensory traits and oxidative status of pork meat
Published online by Cambridge University Press: 23 November 2017
Extract
There is some concern that meat and eating quality can suffered as a result of dietary CLA supplementation through the influence on fatty acids metabolism and it content in meat. CLA addition to pigs’ diet requires simultaneous addition of antioxidative vitamins’ taking part in stabilization of double bonds of CLA inbuilt in phospholipids complex of cell membrane (Livisay et al., 2000).
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- Copyright © The British Society of Animal Science 2005