Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

Keyphrases

• Conjugated Linoleic Acid 100%
• Quality Traits 100%
• Loin 100%
• Monounsaturated Fatty Acids 100%
• Pig Diets 30%
• Lipid Peroxidation 20%
• Cooking Loss 20%
• Fatty Acid Composition 20%
• Volatile Profile 20%
• Cooked Meat 20%
• Cooking Methods 10%
• Sensory Traits 10%
• Fat Content 10%
• Two-level 10%
• Fresh Meat 10%
• Meat 10%
• Profile Analysis 10%
• Intramuscular Fat 10%
• Fatty Acid Profile 10%
• Three-level 10%
• Sensory Analysis 10%

Food Science

• Conjugated Linoleic Acid 100%
• Monounsaturated Fatty Acid 100%
• Volatile Profile 20%
• Lipid Oxidation 20%
• Cooking Loss 20%
• Fat Content 20%
• Sensory Analysis 10%
• Fatty Acid Profile 10%
• Fresh Meat 10%
• Sensory Traits 10%