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Annals of Animal Science
Volume 14 (2014): Numero 1 (January 2014)
Accesso libero
Effect of selenium supplementation in pig feed on slaughter value and physicochemical and sensory characteristics of meat
Dariusz Lisiak
Dariusz Lisiak
,
Piotr Janiszewski
Piotr Janiszewski
,
Tadeusz Blicharski
Tadeusz Blicharski
,
Karol Borzuta
Karol Borzuta
,
Eugenia Grześkowiak
Eugenia Grześkowiak
,
Beata Lisiak
Beata Lisiak
,
Krzysztof Powałowski
Krzysztof Powałowski
,
Łukasz Samardakiewicz
Łukasz Samardakiewicz
,
Martyna Batorska
Martyna Batorska
,
Katarzyna Skrzymowska
Katarzyna Skrzymowska
e
Anna Hammermeister
Anna Hammermeister
| 13 feb 2014
Annals of Animal Science
Volume 14 (2014): Numero 1 (January 2014)
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Sommario
Bibliografia
Autori
Articoli in questo Numero
Anteprima
PDF
Cita
CONDIVIDI
Pubblicato online:
13 feb 2014
Pagine:
213 - 222
DOI:
https://doi.org/10.2478/aoas-2013-0063
Parole chiave
pigs
,
selenium
,
assimilability
,
meat quality
This content is open access.
Dariusz Lisiak
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Piotr Janiszewski
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Tadeusz Blicharski
Institute of Genetics and Animal Breeding of the Polish Academy of Sciences in Jastrzębiec, Postępu 1, 05-552 Magdalenka, Poland
Karol Borzuta
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Eugenia Grześkowiak
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Beata Lisiak
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Krzysztof Powałowski
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Łukasz Samardakiewicz
Department of Primary Meat Production, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Głogowska 239, 60-111 Poznań, Poland
Martyna Batorska
Division of Swine Breeding, Department of Animal Breeding, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warszawa, Poland
Katarzyna Skrzymowska
Polish Pig Breeders and Producers Association “POLSUS”, Ryżowa 90, 02-495 Warszawa, Poland
Anna Hammermeister
Polish Pig Breeders and Producers Association “POLSUS”, Ryżowa 90, 02-495 Warszawa, Poland