Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight - Pork Checkoff
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Pork Quality

Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight

Date Completed: February 26, 2021Primary Investigator: Dr. Merlin D. Lindemann B.S. Ph.D.Co-Investigators: Y.D. Jang, G.K. RentfrowInstitution: University of KentuckyFunded By: National Pork BoardID: 16-208
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