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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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