Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Department of Animal Health and Bioscience
  • Nutrition and Production Physiology
  • Dairy, Meat and Egg Quality and Technology
Original languageEnglish
JournalMeat Science
Volume69
Pages (from-to)393-399
Number of pages7
ISSN0309-1740
DOIs
Publication statusPublished - 2005

See relations at Aarhus University Citationformats

ID: 78863