Pork Quality Improvement Through Dietary Supplementation of Ingredients Enriched with Unsaturated Fatty Acid and Natural Antioxidants: New Research Trend
Pork Quality Improvement Through Dietary Supplementation of Ingredients Enriched with Unsaturated Fatty Acid and Natural Antioxidants: New Research Trend
Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
Figure 1:
Synthesis of long-chain unsaturated fatty acids in mammals.
Figure 2:
Post-mortem changes in pork.
Figure 3:
Autoxidation in meat after slaughter.
Figure 4:
The convertion of LA and ALA into other unsaturated fatty acids.
