Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork
Authors:
- L. InserraLIL. Inserra
- G. LucianoGLG. Luciano
- M. BellaMBM. Bella
- M. ScerraMSM. Scerra
- C. CilioneCCC. Cilione
- P. BasilePBP. Basile
- M. LanzaMLM. Lanza
- A. PrioloAPA. Priolo
- 1 February 2015
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 100, 256-261
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- Fat deposition, fatty acid composition and meat quality: A reviewMeat Science, 2008
- Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked porkMeat Science, 2008
- Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementationMeat Science, 2007
- Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating qualityMeat Science, 2006
- Effects of fatty acids on meat quality: a reviewMeat Science, 2004
- Effects and fate of tannins in ruminant animals, adaptation to tannins, and strategies to overcome detrimental effects of feeding tannin-rich feedsSmall Ruminant Research, 2003
- Lipid stability in meat and meat productsMeat Science, 1998
- Determination of Chemical Composition of Carob (Ceratonia siliqua): Protein, Fat, Carbohydrates, and TanninsJournal of Food Composition and Analysis, 1997
- Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packagingMeat Science, 1995
- Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefMeat Science, 1979