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

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Translated title of the contribution	Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality
Original language	English
Pages (from-to)	157 - 165
Number of pages	9
Journal	Meat Science
Volume	73 (1)
DOIs	https://doi.org/10.1016/j.meatsci.2005.11.010
Publication status	Published - May 2006

Publisher: Elsevier

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@article{68efee9fd20d4ed9b08a2908b9e9e342,

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

author = "GA Teye and PR Sheard and FM Whittington and GR Nute and A Stewart and JD Wood",

note = "Publisher: Elsevier",

year = "2006",

month = may,

doi = "10.1016/j.meatsci.2005.11.010",

language = "English",

volume = "73 (1)",

pages = "157 -- 165",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

AU - Teye, GA

AU - Sheard, PR

AU - Whittington, FM

AU - Nute, GR

AU - Stewart, A

AU - Wood, JD

N1 - Publisher: Elsevier

PY - 2006/5

Y1 - 2006/5

U2 - 10.1016/j.meatsci.2005.11.010

DO - 10.1016/j.meatsci.2005.11.010

M3 - Article (Academic Journal)

SN - 1873-4138

VL - 73 (1)

SP - 157

EP - 165

JO - Meat Science

JF - Meat Science

ER -