Effects of dietary hop (Humulus lupulus L.) β‐acids on quality attributes, composition and oxidative stability of pork meat

BACKGROUND The effects of dietary levels of hop β‐acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty‐two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg fi...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-04, Vol.98 (6), p.2385-2392
Hauptverfasser:	Sbardella, Maicon, Racanicci, Aline MC, Gois, Franz D, de Lima, Cristiane B, Migotto, Dannielle L, Costa, Leandro B, Miyada, Valdomiro S
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids - metabolism Animal Feed - analysis Animal Nutritional Physiological Phenomena Animals Body weight Deposition Dietary Supplements - analysis Humulus - chemistry Humulus - metabolism Humulus lupulus lipid accumulation Lipid Metabolism lipid oxidation Lipid peroxidation Lipids Lipids - chemistry Male Mathematical models Meat Meat - analysis Meatballs Muscle, Skeletal - chemistry Muscle, Skeletal - metabolism Muscles natural feed additive Nutrient content Oxidation Oxidation-Reduction Pork pork meat protein accretion Proteins Quality management Reduction Swine Swine - metabolism Thiobarbituric acid
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