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Nutrition and fat quality in heavy pigs

Nutrition and fat quality in heavy pigs

Selezione Veterinaria 33(4): 369-384

The role of nutritional factors in determining fat quality in the production of seasoned hams is reviewed. The effects of the plane of nutrition, copper excess or biotin deficiency, dietary fatty acid composition and vitamin E content and the importance of decreasing unsaturated fatty acids and in particular linoleic acid in the diet are discussed.

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