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

GA Teye, PR Sheard, FM Whittington, GR Nute, A Stewart, JD Wood

Research output: Contribution to journalArticle (Academic Journal)peer-review

169 Citations (Scopus)
Translated title of the contributionInfluence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality
Original languageEnglish
Pages (from-to)157 - 165
Number of pages9
JournalMeat Science
Volume73 (1)
DOIs
Publication statusPublished - May 2006

Bibliographical note

Publisher: Elsevier

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