Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs
Meng Xu, Xiaoling Chen, Zhiqing Huang, Daiwen Chen, Mingzhou Li, Jun He, Hong Chen, Ping Zheng, Jie Yu, Yuheng Luo, Bing Yu
Topics & Concepts
Food sciencePolyunsaturated fatty acidChemistryProanthocyanidinAntioxidantGlutathione peroxidaseMalondialdehydeSuperoxide dismutaseAntioxidant capacityTendernessCatalaseBiochemistryFatty acidPolyphenolMeat and Animal Product QualityExercise and Physiological ResponsesAnimal Nutrition and Physiology