Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat.
Maicon SbardellaAline Mc RacanicciFranz D GoisCristiane B de LimaDannielle L MigottoLeandro Batista CostaValdomiro S MiyadaPublished in: Journal of the science of food and agriculture (2017)
Dietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. © 2017 Society of Chemical Industry.