A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality.

van Wyngaard, Barbara Elizabeth; Hugo, Arno; Strydom, Phillip Evert; de Witt, Foch-Henri; Pohl, Carolina Henritta; Kanengoni, Arnold Tapera

van Wyngaard, Barbara Elizabeth; Hugo, Arno; Strydom, Phillip Evert; de Witt, Foch-Henri; Pohl, Carolina Henritta; Kanengoni, Arnold Tapera.

Afiliación

van Wyngaard BE; Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa.
Hugo A; Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa.
Strydom PE; Department of Animal Sciences, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, 7602, South Africa.
de Witt FH; Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa.
Pohl CH; Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein, 9301, South Africa.
Kanengoni AT; Johannesburg City Parks and Zoo, Johannesburg, 2000, South Africa.

Anim Biosci ; 36(9): 1414-1425, 2023 Sep.

Article en En | MEDLINE | ID: mdl-37170526

Palabras clave

Echium Oil; Lipid Stability; Omega-3 Fatty Acids; Pork Meat Quality; Sensory Analysis

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Anim Biosci Año: 2023 Tipo del documento: Article País de afiliación: Sudáfrica Pais de publicación:

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