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Integrazione della dieta con antiossidanti: qualità della carne suina

Bibliografia

 

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27. Rossi R, Stella S, Ratti S, Maghin F, Tirloni E, Corino C. (2017): Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of Longissimus dorsi muscle packaged under modified atmosphere. J Anim Sci., 95: 11: 4986-4997.

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29. Yi Zou, Quanhang Xiang, Jun Wang, Hongkui Wei, Jian Peng (2016): Effects of oregano essential oil or quercetin supplementation on body weight loss, carcass characteristics, meat quality and antioxidant status in finishing pigs under transport stress. Liv Sci. 192: 33-38.

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31. Araújo LRS, Watanabe PH, Fernandes DR, de O Maia IR, da Silva EC, Pinheiro RRS, de Melo MCA, dos Santos EO, Owen RW. Trevisan MTS, Freitas E.R. (2021): Dietary ethanol extract of mango increases antioxidant activity of pork. Animal, 15: 100099.

 

 

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21/12/2022

Anticorpi materni per PCV2 e protocolli vaccinali delle scrofe: un’analisi eur

Il circovirus suino 2 (PCV2) è l’agente causale di diverse condizioni cliniche, note nell’insieme come malattie da circovirus suino (PCVD), che includono in particolare forme sistemiche da PCV2 (PCV2-SD, o post-weaning multisystemic wasting syndrome, PMWS), una forma riproduttiva (PCV2-RD), la sindrome dermatite-nefrite del suino (PDNS) e un’infezione subclinica (PCV2-SI).

 
 

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