Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different...

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Bibliographic Details
Main Authors: Ceferina Vieira, Ainhoa Sarmiento-García, Juan-José García, Begoña Rubio, Beatriz Martínez
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
Iberian pig
oleic acid
diet
chemical composition
lipid profile
natural organic-acid mix
Online Access:https://www.mdpi.com/2304-8158/10/5/985

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