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Effects of pioglitazone hydrochloride and vitamin E on meat quality, antioxidant status and fatty acid profiles in finishing pigs.
Jin, Cheng-Long; Gao, Chun-Qi; Wang, Qiang; Zhang, Zong-Ming; Xu, Yin-Long; Li, Hai-Chang; Yan, Hui-Chao; Wang, Xiu-Qi.
Afiliación
  • Jin CL; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China.
  • Gao CQ; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China.
  • Wang Q; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China.
  • Zhang ZM; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China.
  • Xu YL; Guangzhou United Bio-Technology Feed Co., Ltd, Guangzhou 510642, China.
  • Li HC; Department of Surgery, Davis Heart and Lung Research Institute, The Ohio State University, Columbus, OH 43210, USA.
  • Yan HC; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China. Electronic address: yanhc@scau.edu.cn.
  • Wang XQ; College of Animal Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Guangzhou 510642, China. Electronic address: xqwang@scau.edu.cn.
Meat Sci ; 145: 340-346, 2018 Nov.
Article en En | MEDLINE | ID: mdl-30015164
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Vitamina E / Composición Corporal / Suplementos Dietéticos / Tiazolidinedionas / Ácidos Grasos / Carne Roja / Antioxidantes Idioma: En Revista: Meat Sci Año: 2018 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Vitamina E / Composición Corporal / Suplementos Dietéticos / Tiazolidinedionas / Ácidos Grasos / Carne Roja / Antioxidantes Idioma: En Revista: Meat Sci Año: 2018 Tipo del documento: Article País de afiliación: China