Articles | Volume 58, issue 1
https://doi.org/10.5194/aab-58-107-2015
© Author(s) 2015. This work is distributed under the Creative Commons Attribution 3.0 License.
18 Mar 2015
Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?
Cited articles
Baum, S. J., Kris-Etherton, P. M., Willett, W. C., Lichtenstein, A. H., Rudel, L. L., Maki, K. C., Whelan, J., Ramsden, C. E., and Block, R. C.: Fatty acids in cardiovascular health and disease: a comprehensive update, J. Clin. Lipidol., 6, 216–234, 2012.
Cossuta, D., Simándi, B., Hohmann, J., Doleschall, F., and Keve, T.: Supercritical carbon dioxide extraction of sea buckthorn (Hippophae rhamnoides L.) pomace, J. Sci. Food. Agr., 87, 2472–2481, 2007.
Dannenberger, D., Nuernberg, K., Nuernberg, G., and Priepke, A.: Different dietary protein and PUFA interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscle, Nutrients, 4, 1237–1246, 2012.
Guillevic, M., Kouba, M., and Mourot, J.: Effect of a linseed or sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig, Livest. Sci., 124, 288–294, 2009.
Hornig, R. and Hoehne, F.: Sanddorn-Alternative und Perspektive für den Erwerbsanbau?, Obstbau, 36, 508–513, 2011.
