Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging

Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging

To investigate the effect of dietary addition of Bacillus subtilis on the antioxidant capacity, meat color, protein oxidation, lipid oxidation and sensory quality of pork during storage in high-oxygen modified atmosphere packaging, 12 Duroc × Landrace × Yorkshire pigs were equally allocated into 2 g...

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Bibliographic Details
Main Author: ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-016.pdf
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