Effect of dietary kapok oil supplementation on growth performance, carcass traits, meat quality and sensory traits of pork in finishing-pigs.

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Effect of dietary kapok oil supplementation on growth performance, carcass traits, meat quality and sensory traits of pork in finishing-pigs.

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

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name

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@en

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

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type

Item

label

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@en

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@nl

prefLabel

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@en

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@nl

P1476

Effect of dietary kapok oil su ...... its of pork in finishing-pigs.

@en

P2093

Hiroki Kubota

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Kaoru Saito

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Keisuke Maeda

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Kimiko Kohira

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Kousuke Yamanaka

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Masakazu Irie

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P2860

Carbocyclic fatty acids in plants: biochemical and molecular genetic characterization of cyclopropane fatty acid synthesis of Sterculiafoetida.

Factors of significance for pork quality-a review.

Effects of fatty acids on meat quality: a review.

Studies on the inhibition of the desaturases by cyclopropenoid fatty acids.

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

Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine.

Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat.

Effects of sterculic acid on stearoyl-CoA desaturase in differentiating 3T3-L1 adipocytes.

The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes.

Expected genetic response for oleic acid content in pork.

P304

1066-1074

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P31

scholarly article

P356

10.1111/ASJ.12731

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P433

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P478

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2016-11-27T00:00:00Z

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P698

27891709

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