The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F10%3A49600" target="_blank" >RIV/60460709:41210/10:49600 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of dietary E vitamin on fatty acid composition and lipid oxidative stability in pigs: A Review
Original language description
The pork meat is the most frequently consumed meat in the Czech Republic. The quality of pork meat mainly depends on the genotype, age, slaughter weight and nutrition in pigs. Lipid oxidation in meat is an important responsible factor for quality lossesincluding flavour, texture, nutritive value and colour. Dietary vitamin E has positive effect on oxidative stability of fresh and stored meat and products.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Research in Pig Breeding - Výzkum v chovu prasat
ISSN
1802-7547
e-ISSN
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Volume of the periodical
4
Issue of the periodical within the volume
1
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
4
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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