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

The effects of including defatted corn-germ flour (DCGF), a source of phytic acid, as an ingredient in pig feed for different periods in the growing-finishing phase were evaluated with respect to feed performance, carcass characteristics and meat quality. The test group consisted of 24 male pigs from the same genetic background, with an average initial weight of 75.41±4.41 kg and an average age of 123 days. The treatments consisted of adding 50% DCGF to the feed at 0, 7, 14 and 21 days before slaughter. The zootechnical performance, carcass characteristics, meat quality and antioxidant effects of phytic acid were evaluated through the analysis of lipid oxidation in the meat of the slaughtered animals. There were no effects (P>0.05) for any period of DCGF feed supplementation on the zootechnical performance or carcass characteristics. Refrigerated meat showed less oxidation as the length of the DCGF-inclusion period in the diet was increased.

Defatted corn-germ flour as an ingredient in swine feed and a source of endogenous antioxidants in pork