Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics
This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (<i>Longissimus thoracis et lumborum</i>), as well as the antioxidative status of the blood and liver...
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| Main Authors: | , , , , |
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| Format: | Book |
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MDPI AG,
2024-11-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |