Open AccessPSVII-4 Effect of Green Grass supplementation of swine diet on pork quality characteristics
Author(s) -
Rebecca Furbeck,
J P Knapp,
Melanie D Trenhaile-Grannemann,
T. E. Burkey,
Samodha C. Fernando,
Gary A. Sullivan,
P.G. Miller
Publication year - 2020
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/skaa054.301
Subject(s) - loin , tenderness , flavor , food science , zoology , carcass weight , composition (language) , chemistry , linoleic acid , tbars , fatty acid , biology , body weight , biochemistry , antioxidant , linguistics , philosophy , lipid peroxidation , endocrinology
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