Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

Autor: Arowolo FK; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Molecular and Environmental Toxicology Center, University of Wisconsin-Madison, Madison, WI, United States of America., Yang X; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America., Blaser ME; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America., Nicholson AM; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America., Hosokawa E; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America., Booth JR; Agricultural Research Stations, University of Wisconsin-Madison, Arlington, WI, United States of America., Jobsis CT; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Russell RL; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Meudt JJ; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Reichert JL; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Crenshaw TD; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Richards MP; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America., Shanmuganayagam D; Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America. Electronic address: dshanmug@wisc.edu.

Publikováno v: Meat science [Meat Sci] 2020 Feb; Vol. 160, pp. 107946. Date of Electronic Publication: 2019 Sep 11.