Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Ciência rural 2017, Vol.47 (4)
Hauptverfasser:	Bertol, Teresinha Marisa, Ludke, Jorge Vitor, Campos, Rogerio Manoel Lemes de, Kawski, Vicky Lilge, Cunha Junior, Anildo, Figueiredo, Elsio Antonio Pereira de
Format:	Artikel
Sprache:	eng
Schlagworte:	AGRONOMY Animals antioxidantes naturais Antioxidants bagaço de uva Body fat Canola Diet Fatty acids Food Fruits Grapes Hogs Lipids Meat Oils & fats Oxidation Polyunsaturated fatty acids Pork qualidade da carne Saturation (color) Saturation index Seeds Soybeans Stability Swine Thiobarbituric acid ômega-3
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!