English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Fifty Polish Large White growing pigs were randomly divided into 5 groups (5 gilts and 5 barrows in each group) and fattened from 50 to 105 kg body weight. The experimental factors were gender and addition of vitamins C, E and β-carotene to the diets. All diets were supplemented with 0.5% CLA. Polyunsaturated fatty acids (PUFA) were observed to decrease in pigs receiving combined vitamins C, E and β-carotene compared with pigs receiving a single supplement of β-carotene (P<0.05). In gilts the level of saturated fatty acids (SFA) was significantly lower and the content of unsaturated fatty acids (UFA) and PUFA was significantly higher than in barrows (P<0.01) . A high significant difference (P<0.01) was also found between gilts and barrows in the PUFA/SFA ratio. The CLA concentration was significantly higher in gilts than in barrows (P<0.05). Highly significant sexdependent differences were found in the content of crude fat, which was significantly lower (P<0.01) in gilts than in barrows. The pH of meat 24 h postmortem was 5.44 in gilts and 5.55 in barrows (P<0.01). Yellowness (b*) was found to decrease in all experimental groups compared with the control group (P<0.01). There was a tendency towards a lower concentration of tiobarbituric acid reactive substances (TBARS) after 3-month storage of frozen meat in the group receiving supplemental vitamin E and combined vitamins C, E and β-carotene compared with the group receiving β-carotene alone (P<0.05). The vitamin supplements caused significant changes in the vitamin E content of meat

journal of animal and feed sciences

The effect of sex and dietary antioxidants β-carotene, vitamins C and E in a CLA-enriched diet on the lipid profile and oxidative stability of pork meat