Effects of Feed Supplemented with Fermented Pine Needles (<i>Pinus ponderosa</i>) on Carcass Quality, Meat Quality, and Antioxidant Capacity of Growing–Finishing Pigs

Effects of Feed Supplemented with Fermented Pine Needles (<i>Pinus ponderosa</i>) on Carcass Quality, Meat Quality, and Antioxidant Capacity of Growing–Finishing Pigs

The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, with an initial body weight of 60.5 ± 2.5...

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Bibliographic Details
Main Authors: Wenfeng Ma, Zhuo Ma, Pei Mao, Xiaoli Zhang, Xiaohong Wu, Mengmeng Gao, Qiujue Wu
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
fermented pine needles
carcass quality
meat quality
antioxidant capacity
finishing pig
Online Access:https://www.mdpi.com/2304-8158/14/12/2046
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