Effect of dietary phytic acid and inorganic iron on the quality of chilled pork.
<span>The objective of this study was to evaluate the effect of supplementing inorganic iron and phytic acid to the diet for finishing pigs on meat quality after 24 hours and 7 days of refrigeration. Forty castrated male finishing pigs of a commercial genotype, with an initial mean weight of 6...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2015-09-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://revistas.bvs-vet.org.br/bia/article/view/25758 |