About: The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review     Goto   Sponge   NotDistinct   Permalink

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Description
  • The pork meat is the most frequently consumed meat in the Czech Republic. The quality of pork meat mainly depends on the genotype, age, slaughter weight and nutrition in pigs. Lipid oxidation in meat is an important responsible factor for quality losses including flavour, texture, nutritive value and colour. Dietary vitamin E has positive effect on oxidative stability of fresh and stored meat and products.
  • The pork meat is the most frequently consumed meat in the Czech Republic. The quality of pork meat mainly depends on the genotype, age, slaughter weight and nutrition in pigs. Lipid oxidation in meat is an important responsible factor for quality losses including flavour, texture, nutritive value and colour. Dietary vitamin E has positive effect on oxidative stability of fresh and stored meat and products. (en)
Title
  • The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review
  • The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review (en)
skos:prefLabel
  • The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review
  • The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review (en)
skos:notation
  • RIV/60460709:41210/10:49600!RIV11-MSM-41210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 255933
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/10:49600
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Pig, vitamin E, fatty acid, oxidative stability (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [71876DEB7A26]
http://linked.open...i/riv/nazevZdroje
  • Research in Pig Breeding - Výzkum v chovu prasat
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 4
http://linked.open...iv/tvurceVysledku
  • Okrouhlá, Monika
  • Stupka, Roman
  • Čítek, Jaroslav
  • Šprysl, Michal
http://linked.open...ain/vavai/riv/wos
  • 0
http://linked.open...n/vavai/riv/zamer
issn
  • 1802-7547
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
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