Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were randomly allocated to four experimental diets using a 2×2 factorial arrangement with 2 VE supplemental levels (0 or 400 mg/kg) and 2 FA supplemental levels (0 or… CONTINUE READING