29
SEP
2015

Effect of dietary vitamin E supplementation on the oxidative stability of lipids and proteins in cooked pork

T. Popova*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in the lipid and protein oxidative stability in m. Longissimus dorsi (m. LD) and m. Semimembranosus (m.SM) in response to vitamin E supplementationinthediet(400mg/kgfeed)a
Continue Reading →
18
DEC
2014

Effect of vitamin E in the diet of pigs on the lipid and protein oxidative stability of meat during storage

T. Popova1*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in lipid and protein oxidative stability in response to vitamin E supplementation in the diet (400 mg/kg feed) during storage of Musculus LongissimusdorsiandMusculusSemim
Continue Reading →