Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, and lipoproteins in barrows

C. Lauridsen; Huiling Mu; P. Henckel

Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, and lipoproteins in barrows

C. Lauridsen, Huiling Mu, P. Henckel

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Meat Science
Volume	69
Pages (from-to)	393-399
ISSN	0309-1740
Publication status	Published - 2005

OpenUrl availability

Full text

Cite this

@article{9dafe3f7808345d884a66023f3521077,

title = "Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, and lipoproteins in barrows",

author = "C. Lauridsen and Huiling Mu and P. Henckel",

year = "2005",

language = "English",

volume = "69",

pages = "393--399",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}