Methionine and selenium as levers to improve meat quality in swine - Presentation 6/7
During last Swine Conference in Brussels, European scientists and experts revisited the nutrition of the sows and the piglets to get more robust piglets, to improve the pork meat quality and to ensure a sustainable pig production. There had been 7 presentations shot during the event.
Sulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation...
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