Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork

著录项

• 来源
  《Meat Science》 |2017年第9期|99-106|共8页
• 作者

  Jiang Jiang; Xinyue Tang; Yan Xue; Gang Lin; Youling L. Xiong;

  展开▼
• 作者单位

  School of Food Science and Technology, Synergetk Innovation Center of Food Safety and Nutrition, Alltech-Jiangnan University Food Research Alliance, Jlangnan University, Wuxi, Jiangsu 214122, China;

  School of Food Science and Technology, Synergetk Innovation Center of Food Safety and Nutrition, Alltech-Jiangnan University Food Research Alliance, Jlangnan University, Wuxi, Jiangsu 214122, China;

  Research Department, Adtech, Beijing 100600, China;

  Research Department, Adtech, Beijing 100600, China;

  School of Food Science and Technology, Synergetk Innovation Center of Food Safety and Nutrition, Alltech-Jiangnan University Food Research Alliance, Jlangnan University, Wuxi, Jiangsu 214122, China,Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Pork; Selenium; N-3 fatty acids; Nutrition; Antioxidant enzymes;

  机译：猪肉;硒;N-3脂肪酸;营养;抗氧化酶;