Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry ( Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, a...
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| Veröffentlicht in: | Food science of animal resources 2021, 41(5), , pp.826-839 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | A 60-d feeding trial was conducted to evaluate the effects of diets supplemented
with two concentrations (0% and 0.3%) of black raspberry
(
Rubus coreanus
Miquel) fruit by-product (RCFB) on the
physicochemical characteristics, oxidative stability, antioxidant capacity,
antioxidant enzyme activity, and fatty acid profile of
M. longissimus
dorsi
(LL) porcine muscle from Berkshire finishing pigs meat.
Results revealed that regardless of the sex, diets supplemented with 0.3%
RCFB reduced (p |
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| ISSN: | 2636-0772 2636-0780 |
| DOI: | 10.5851/kosfa.2021.e40 |