Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition
Abstract
Bacon produced from pigs fed a diet enriched with conjugated linoleic acid has a firmer substance as compared with bacon produced from control- fed animals. This increase in firmness could lead to an economic return through an increase in slicability and reduction of labor in packaging.
Keywords: ASL R1617
How to Cite:
Fulghum, J. G., Sebranek, J. G., Parrish, F. C. & Wiegand, B. R., (1999) “Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition”, Iowa State University Animal Industry Report 1(1).
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