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The effect of ascorbic acid on the prevention of muscle degeneration and pale, soft and exudative meat in swine



The effect of ascorbic acid on the prevention of muscle degeneration and pale, soft and exudative meat in swine



Acta Veterinaria, Yugoslavia 21(5): 253-265



The study was of 1120 weaned pigs from 243 sows which had farrowed 1 to 10 times. The pigs were 578 Swedish Landrace, 240 Large White and 302 crosses of these or with Dutch Landrace. Breeds and crosses were evenly distributed within groups. Pigs were given 75 or 50 mg ascorbic acid/kg feed throughout the fattening period, 150 mg ascorbic acid/kg during the 15 days before slaughter, 300 mg/kg 10 and 15 days before slaughter or 1 g ascorbic acid by injection into the neck 24 h before slaughter.

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Accession: 000224353

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