Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Authors :: J. Belkova
D. Duskova
E. Vaclavkova
Zdeněk Volek
Marian Czauderna
Milan Marounek
Source :: Veterinární medicína. 61:428-435
Publication Year :: 2016
Publisher :: Czech Academy of Agricultural Sciences, 2016.

Subjects :: 0301 basic medicine
General Veterinary
Chemistry
Conjugated linoleic acid
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
Oxidative phosphorylation
040201 dairy & animal science
Subcutaneous fat
03 medical and health sciences
chemistry.chemical_compound
030104 developmental biology
Biochemistry
lipids (amino acids, peptides, and proteins)
Food science

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