Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics

Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics

This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (<i>Longissimus thoracis et lumborum</i>), as well as the antioxidative status of the blood and liver...

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Bibliographic Details
Main Authors: Małgorzata Muzolf-Panek, Anita Zaworska-Zakrzewska, Anna Czech, Dariusz Lisiak, Małgorzata Kasprowicz-Potocka
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Antioxidants
Subjects:
phenolic supplementation
pork quality
antioxidant activity
color
oxidative stability
catalase
Online Access:https://www.mdpi.com/2076-3921/13/11/1362
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