Page 3 of articles about fatty acids
Assessment of the digestible and metabolizable energy content of lipid sources in growing pigs
Essential fatty acid supplementation during lactation is required to maximize the subsequent reproductive performance of the modern sow
Effect of an organic selenium supplementation on growth performance and meat quality in pigs
Dietary long-chain polyunsaturated fatty acids from protected fish oil effects on the joints health in sows
Olive cake by-product improves growth performance and carcass traits in growing finishing pigs
Esterified acid oils as fat sources for growing pig diets
Linseed oil and fish oil in sow diets
Algal biomass supplementation in maternal diets on piglet survival
Maternal dietary fat affects further fatty acid composition of the progeny
Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
Organic acids and medium chain fatty acids on the gastrointestinal health in weanling pigs
Different fat sources and vitamin E supplementation on α-tocopherol and fatty acids in porcine tissues
Sow dietary fatty acid profile alters fat metabolism and fatty acid composition in weanling pigs
n-3 fatty acid supplementation in sows
Nutrition and intramuscular fat: Effect of conjugated linoleic acid and vitamin A
The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.