Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37099/ http://www.sciencedirect.com/science/article/pii/S030917401300586X |
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