Journal article

Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

H Akit, CL Collins, FT Fahri, AT Hung, DN D'Souza, BJ Leury, FR Dunshea

Meat Science | ELSEVIER SCI LTD | Published : 2014

DOI: 10.1016/j.meatsci.2013.10.028

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Keywords

Lecithin
Taste
Sarcomere-Length
Taste Panel
Life Sciences & Biomedicine
Color
Tenderness
Shear Force
Muscle, Skeletal
Lecithins
Intramuscular Connective-Tissue
Science & Technology
Meat Quality Traits
Swine
Meat
Dose-Response Relationship, Drug
Food Handling
Animals
Pork Loin
Growth-Performance
Food Science & Technology
Food Quality
Nutrient Digestibility
Emulsifying Agents
Animal Feed
Collagen Cross-Linking
Dressing Percentage
Collagen
Finisher Pig
Chewiness