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Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

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Academic year: 2019

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Table 1 shows the ingredients and chemical composition of  experimental diets (data previously reported by Peiretti et al., 2013)
Table 4. Fatty acid composition (g/100g of total FAs; means ± S.E.) in  the backfat of pigs (n=6 per group) fed the experimental diets.
Table 5.  Semimembranosus muscle traits (means ± S.E.) of pigs  (n=6 per group) fed experimental diets.

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