Dietary iodine value product: effects on growth performance and carcass fat quality of finishing pigs
Dietary C18:2n-6 concentration was a better predictor of carcass fat iodine value than diet iodine value product.
Page 21 of articles about meat-quality
Enrichment with n-3 fatty acid feeding of pigs: changes in composition and properties of bacon and different sausages
Any mode of tuna oil supplementation was efficient in enriching n-3 fatty acid, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.
Canada's economic action plan continues to support meat processing innovation
Agriculture Minister Gerry Ritz announced more than $8 million for three new projects that will help improve meat processing facilities and increase profitability for the entire livestock sector.
