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Influence of dietary treatment on lipid and cholesterol oxidation in pork

✍ Scribed by Monahan, Frank J.; Gray, J. Ian.; Booren, Alden M.; Miller, Elwyn R.; Buckley, D. Joseph.; Morrissey, Patrick A.; Gomaa, Enayat A.

Book ID
126285599
Publisher
American Chemical Society
Year
1992
Tongue
English
Weight
872 KB
Volume
40
Category
Article
ISSN
0021-8561

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48 pigs (gilts and barrows) were divided into four groups and fed for three months on diets containing either 3 % soya oil or 3 % beef tallow, together with a-dl-tocopheryl acetate at either a basal (20 mg/ kg feed) or a supplemented (200 mg/kg feed) level. The fatty acid compositions of the longiss