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Effect of vitamin E on changes in phosphorus compounds assessed by (31)P NMR spectroscopy and ATPase from postmortem muscle samples and meat quality of pigs

2000

Lahucky, R. | Krska, P. | Knchenmeister, U. | Nnrnberg, K. | Liptaj, T. | Nnrnberg, G. | Bahelka, I. | Demo, P. | Kuhn, G. | Ender, K.

AGROVOC Keywords
atp atpasa atpase calidad carne de cerdo cerdo meat texture metabolism metabolisme metabolismo muscle muscles porcin pork quality suplementos supplements swine textura de la carne texture de la viande viande porcine vitamin e vitamina e vitamine e
Bibliographic information
Volume 43 Issue 5 ISSN 0003-9438
Pagination
pp. 487-497
Other Subjects
Qualite; Musculos; Complement alimentaire
Language
English
Note
Summaries (De, En)
Translated Title
Einflu¯ von Vitamin E auf die phosphorhaltigen Verbindungen ((31)P-NMR Spektroskopie) und auf ATPase AktivitSt im post mortem Muskel sowie auf die FleischqualitSt beim Schwein
Type
Summary
Corporate Author
Research Inst. of Animal Production, Nitra (Slovak Republic)
2002-08-15
AGRIS AP
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