The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights

The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughte...

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Veröffentlicht in:	Meat science 2004-04, Vol.66 (4), p.863-870
Hauptverfasser:	Migdał, Władysław, Paściak, Piotr, Wojtysiak, Dorota, Barowicz, Tadeusz, Pieszka, Marek, Pietras, Mariusz
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CLA Fatty acids Feeding. Feeding behavior Fibre size Food industries Fundamental and applied biological sciences. Psychology M. longissimus dorsi Meat and meat product industries Meat quality Muscle fibre type Pigs Vertebrates: anatomy and physiology, studies on body, several organs or systems
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