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Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat

Animal PhysiologyNutritionPig NutritionBody CompositionLipid NutritionAnimal NutritionOmega-3 Fatty AcidPhysiologyFeed AdditiveMetabolismPublic HealthFood QualityOmega-3 Fatty AcidsMeat QualityMeat ScienceExperimental NutritionSensory QualityHealth Sciences