and oxidative stability of fresh meat in growing-finishing pigs. In Experiment (Exp.) 1, 12 barrows with average body weight (BW) of 42.40 ± 5.30 kg were randomly allotted to two groups and fed the basal diet and SAC-supplemented diet, individually. In Exp. 2, 96 growing-finishing pigs...
In modern society, the quality, the nutritional value and the environmental impact of foods are factors acquiring a relevant position from the consumers’ perspective. In this sense, horsemeat perfectly meets the current market requirements and is arousing great interest, since not only is it claime...
This was supported by Geng et al., who reported a reduction in shear force for the sirloin steak of SCFP-fed versus control bulls (6.74 ± 0.30 and 8.44 ± 0.30 kg, respectively) [46]. It should also be noted that the fatty acid profile of lambs in the current evaluation varied by ...