Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.

@article{Boler2009EffectOD,
  title={Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.},
  author={Dustin Dee Boler and S{\'a}nchez R Gabriel and Hongju Yang and Rick Balsbaugh and Don C. Mahan and Matthew S. Brewer and Floyd K. Mckeith and John Killefer},
  journal={Meat science},
  year={2009},
  volume={83 4},
  pages={
          723-30
        }
}
Improving pork quality and shelf life is important in today's swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the diet. This experiment examined carcass characteristics, meat quality, shelf life, and color… CONTINUE READING
BETA

Citations

Publications citing this paper.
SHOWING 1-10 OF 13 CITATIONS

References

Publications referenced by this paper.
SHOWING 1-10 OF 27 REFERENCES

Effects of dietary vitamin E and fat supplementation on pork quality.

  • Journal of animal science
  • 2006
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

Similar Papers

Loading similar papers…