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Filtering by: Committee Member Dewitt, Christina Subject Swine -- Feeding and feeds

The effects of differing hazelnut concentrations in hog finishing rations with respect to pork shelf-life and fatty acid composition

Creator:

Parker, Nathan B.

Abstract:

Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in greater deposits of linoleic acid in pork adipose tissue, contributing to an increased potential for lipid oxidation, high n-6/n-3 fatty acid ratio and increased fat...

Resource Type:

Masters Thesis