Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition
Effects of Feeding Conjugated Linoleic Acid To Market Pigs on Bacon Quality and Composition
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Date
1999
Authors
Fulghum, J.
Sebranek, Joseph
Sebranek, Joseph
Parrish, Frederick
Wiegand, B.
Sebranek, Joseph
Sebranek, Joseph
Parrish, Frederick
Wiegand, B.
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Sebranek, Joseph
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Abstract
Bacon produced from pigs fed a diet enriched with conjugated linoleic acid has a firmer substance as compared with bacon produced from control- fed animals. This increase in firmness could lead to an economic return through an increase in slicability and reduction of labor in packaging.