The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs

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• 作者：Marek Pieszka^a ; Paulina Szczurek^a ; ^{paulina.szczurek@izoo.krakow.pl} ; Dorota Bederska-Łojewska^a ; Władysław Migdał^b ; Magdalena Pieszka^c ; Piotr Gogol^d ; Wojciech Jagusiak^e
• 关键词：Pig ; Fruit pomaces ; Bioactive compounds ; Sensory properties ; Oxidative stability
• 刊名：Meat Science
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：126
• 期：Complete
• 页码：1-10
• 全文大小：354 K
• 卷排序：126

文摘

Valuable components of fruit and vegetable dried pomaces may enrich diet of pigs. Dried pomaces of apple and carrot added to feed increased FCR in finisher pigs. Dried pomaces of strawberry and apple improved fatty acid composition in pork meat. Dried pomace of black currant increased oxidative stability in pork meat.