• Corpus ID: 22805083

The effects of dietary fat sources , levels , and feeding intervals on pork fatty acid composition 1

@inproceedings{Gatlin2002TheEO,
  title={The effects of dietary fat sources , levels , and feeding intervals on pork fatty acid composition 1},
  author={L. Averette Gatlin and Miles Todd See and J. Aa. Hansen and Danielle Sutton and Jack Odle},
  year={2002}
}
Two experiments investigated the quantitative relationship between dietary fat and fatty acid composition of pork. Experiment 1 was designed to establish the rate of decline for linoleic acid and iodine value of pork fat during the late fattening phase following a dietary reduction. Gilts (n = 288) were fed diets varying in linoleic acid content from 4.11 to 1.56% for 4, 6, or 8 wk prior to slaughter. The maximum rate of decline was 2% 18:2 per week and 2.5 iodine value units per week… 

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