Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

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Title
Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status
Authors
Keywords
Resveratrol, Antioxidative status, Myosin heavy chain, Meat quality, Pig
Journal
MEAT SCIENCE
Volume 102, Issue -, Pages 15-21
Publisher
Elsevier BV
Online
2014-12-11
DOI
10.1016/j.meatsci.2014.11.014

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