Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami
Manuel Scerra, Francesco Foti, Pasquale Caparra, Caterina Cilione, Rosa Rao, Alessandro Priolo, Antonio Natalello, Giuseppe Luciano, Luigi Chies
Topics & Concepts
TBARSFood sciencePolyunsaturated fatty acidDocosapentaenoic acidChemistryFatty acidDocosahexaenoic acidPulp (tooth)Raw meatDry matterBiologyAntioxidantAnimal scienceBiochemistryLipid peroxidationMedicinePathologyAnimal Nutrition and PhysiologyMeat and Animal Product QualityInsect Utilization and Effects