References
- Cava, R., Ruiz, J., López-Bote, C., Martín, L., García, C., Ventanas, J., Antequera, T., 1997. Influence of finishing diet on fatty acid profiles of intramuscular lipids. triglycerides and phospholipids in muscles of the Iberian pig. Meat Sci. 45:263–270.
- Givens, D. I., 2005. The role of animal nutrition in improving the nutritive value of animal-derived foods in relation to chronic disease. Proc. Nutr. Soc. 64:395–402.
- Kouba, M., Bonneau, M., 2009. Compared development of intermuscular and subcutaneous fat in carcass and primal cuts of growing pigs from 30 to 140 kg body weight. Meat Sci. 81:270–274.
- Lo Fiego, D.P., Santoro, P., Macchioni, P., De Leonibus, E., 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107–114.
- Martin, D., Muriel, E., Gonzalez, E., Viguera, J., Ruiz, J., 2008. Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs. Livest. Sci. 117:155–164.
- Mitchaothai, J., Yuangklang, C., Wittayakun, S., Vasupen, K., Wongsutthavas, S., Srenanul, P., Hovenier, R., Everts, H., Beynen, A.C., 2007. Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine. Meat Sci., 76:95–101.
- Monziols, M., Bonneau, M., Davenel, A., Kouba, M., 2007., Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses. Meat Sci. 76:54–60.
- Nudda, A., Palmquist, D.L., Battacone, G., Fancellu, S., Rassu, S.P.G., Pulina, G., 2008. Relationships between the contents of vaccenic acid. CLA and n−3 fatty acids of goat milk and the muscle of their suckling kids. Livest. Sci. 118:195–203.