The effect of dietary oil containing omega-3 fatty acids on the fatty acid, physicochemical and organoleptic characteristics of pig meat and fat

CO Leskanich, K Matthews, CC Warkup, RC Noble, M Hazzledine

Research output: Contribution to journalArticle

Original languageEnglish
JournalJournal of Animal Science
Publication statusFirst published - 1996

Keywords

  • Acid
  • Characteristics
  • Dietary
  • Effect
  • Fat
  • Fatty Acid
  • Fatty Acids
  • Meat
  • Oil
  • Organoleptic
  • Pig

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