Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
The use of lecithin in swine diets improve pork tenderness and of dressing percentage.
Page 4 of articles about fatty-acids
Organic acids and medium chain fatty acids on the gastrointestinal health in weanling pigs
The combination of SCFA and MCFA could act as gut flora modifiers to promote intestinal heath at weaning.
Different fat sources and vitamin E supplementation on α-tocopherol and fatty acids in porcine tissues
The nature of fatty acids in feed determines its composition in animal tissue.
Sow dietary fatty acid profile alters fat metabolism and fatty acid composition in weanling pigs
Sows fed PUFA rich diets promote FA beta-oxidation in pigs after weaning which could help the mobilization of body reserves for this critical period.
n-3 fatty acid supplementation in sows
Feeding n-3 fatty acids to gilts may improve litter growth, but does not affect subsequent reproductive performance.
Nutrition and intramuscular fat: Effect of conjugated linoleic acid and vitamin A
The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.
Sunflower and coconut oil on adipose tissue gene expression, fatty acid composition and serum lipid profile of grower pigs
Adipose tissue gene expression and fatty acid composition may be modulated by the type of dietary fat used
n-3 PUFA in the maternal diet modify the postnatal development and intestinal permeability in piglets
n-3 PUFA supplementation in the maternal diet may affect the intestinal development of the offspring.