Fatty acid profile of pig meat after probiotic administration.

@article{Ross2012FattyAP,
  title={Fatty acid profile of pig meat after probiotic administration.},
  author={G. Ross and C. Van Nieuwenhove and S. Gonz{\'a}lez},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 23},
  pages={
          5974-8
        }
}
The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (10(8) CFU/ml)was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were… Expand
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