Dietary vitamin E supplementation on cholesterol and cholesterol oxides of pig meat and cooked ham
Objective of this work was to evaluate the protective effect of vitamin E on the cooked ham. Ninety-six pigs (LW X L X P), forty-eight barrows and forty-eight gilts were divided in four randomized blocks. Each block received four treatments: a control diet, diets formulated with 100 mg, with 200 mg...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2006-03-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000300003 |