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Effect of dietary oil type and protein level on carcass and fat qualities in pigs
Published online by Cambridge University Press: 20 November 2017
Extract
The use of dietary fats and oils to manipulate the fatty acid profile in meat animals to produce higher quality, healthier meat has been well documented, for example by Enser, et al (2000). In Ghana and other developing countries, agro-industrial by products containing oil have been examined because they reduce feed costs. These include palm products and inclusion levels have been recommended (Okai, 1998). However, there is no information on the effect of these palm products on the fatty acid profile and the quality of pork and pork fat. The objective of this study was to evaluate the effects of palm and palm kernel oils on the fatty acid composition of pork fat and fat firmness.
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- Copyright © The British Society of Animal Science 2004