Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

Abstract Background The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results No adverse effects of...

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Bibliographic Details
Main Authors: Sang Moo Lee, Ik Heon Kim, Young Min Choi
Format: Article
Language:English
Published: Korean Society of Animal Sciences and Technology 2016-08-01
Series:Journal of Animal Science and Technology
Subjects:
Persimmon peel
Pork quality
Sensory quality
Fatty acids
Cholesterol
Online Access:http://link.springer.com/article/10.1186/s40781-016-0114-4

Internet

http://link.springer.com/article/10.1186/s40781-016-0114-4

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