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The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

✍ Scribed by Maurizio Bianchi; Federico Ferioli; Massimiliano Petracci; Maria Fiorenza Caboni; Claudio Cavani

Publisher
Springer
Year
2009
Tongue
English
Weight
276 KB
Volume
229
Category
Article
ISSN
0044-3026

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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