Effect of different fat sources and vitamin E status/levels on growth performance, antioxidant status, carcass characteristics, fatty acid profile, and meat quality of pigs grown to heavy slaughter weight at 150 kg.

被引：1
|
作者：
Wang, Ding [1 ]
Dal Jang, Young [2 ]
Rentfrow, Gregg K. [1 ]
Monegue, Harold J. [1 ]
Azain, Michael [1 ]
Lindemann, Merlin [1 ]
机构：
[1] Univ Kentucky, Lexington, KY 40506 USA
[2] Univ Wisconsin, River Falls, WI 54022 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2019年 / 97卷
关键词：
fat; vitamin E; heavy slaughter weight pigs;
D O I：
10.1093/jas/skz122.055
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：30 / 30
页数：1
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