Dietary compounds to control odour produced from pork fat in boars

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Dietary compounds to control odour produced from pork fat in boars

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dc.contributor.author Squires, E.J.
dc.contributor.author Institute for Community Engaged Scholarship
dc.date.accessioned 2012-02-28T21:16:39Z
dc.date.available 2012-02-28T21:16:39Z
dc.date.issued 2012-02-28
dc.identifier.uri http://hdl.handle.net/10214/3358
dc.description This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research en_US
dc.description.abstract Adding AC or Tween to finishing diets for boars can reduce the levels of plasma and fat AND, though further work is needed to confirm the effects of these treatments on reducing fat skatole levels. The technology also needs to be effectively demonstrated under commercial production conditions. en_US
dc.description.sponsorship Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/partnership/KTT_and_IP.shtml en_US
dc.language.iso en en_US
dc.subject Boar taint, androstenone, skatole, activated carbon, Tween-60 , pork en_US
dc.subject clear language research summary en_US
dc.title Dietary compounds to control odour produced from pork fat in boars en_US
dc.type Article en_US


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