Concepedia

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

G. A. Teye, P.R. Sheard, FM Whittington, G.R. Nute, A. H. Stewart, J.D. Wood

Meat Science · 2006 · 272 citations · 34 references

DOI

Concepts

References

34

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

Lipid oxidation: Mechanisms, products and biological significance

E. N. Frankel · Journal of the American Oil Chemists Society · 1984 · 524 citations

, , +16

Effects of breed, diet and muscle on fat deposition and eating quality in pigs

J.D. Wood, G.R. Nute, R.I. Richardson et al. · Meat Science · 2004 · 431 citations

, , +12

Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality

N. D. Cameron, M. Enser · Meat Science · 1991 · 290 citations

, , +15

Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets

B. J. Kerr, F. K. McKeith, R. A. Easter · Journal of Animal Science · 1995 · 256 citations

, , +17