Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics

• Main Authors: Małgorzata Muzolf-Panek (Author), Anita Zaworska-Zakrzewska (Author), Anna Czech (Author), Dariusz Lisiak (Author), Małgorzata Kasprowicz-Potocka (Author)
• Format: Bog
• Udgivet: MDPI AG, 2024-11-01T00:00:00Z.
• Fag: article
• Online adgang: Connect to this object online.

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...