Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine.

@article{Mitchaothai2007EffectOD,
  title={Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine.},
  author={J. Mitchaothai and C. Yuangklang and S. Wittayakun and K. Vasupen and S. Wongsutthavas and P. Srenanul and R. Hovenier and H. Everts and A. Beynen},
  journal={Meat science},
  year={2007},
  volume={76 1},
  pages={
          95-101
        }
}
Thirty-six castrated male growing pigs were used to study the effect of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and fatty acid composition of various tissues. The diets used contained either 5% (w/w) of the variable fat source. The fat type had no significant effect on carcass traits (carcass weight, back-fat thickness, fat-lean ratio) and meat quality (colour, pH(1), pH(U), drip losses, cooking losses, shear force, sacromere length, loin moisture, loin marbling). The… Expand
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