Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

Published 2017 View Full Article

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Title
Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs
Authors
Keywords
Reduced-protein diet, Oregano essential oil, Meat quality, Oxidative stability, Fatty acid composition, Pigs
Journal
MEAT SCIENCE
Volume 133, Issue -, Pages 103-109
Publisher
Elsevier BV
Online
2017-06-24
DOI
10.1016/j.meatsci.2017.06.011

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