Vitamin D<sub>3</sub> Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork
The aims of this study were to investigate the effect of vitamin D<sub>3</sub> administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performe...
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MDPI AG,
2020-06-01T00:00:00Z.
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