Acta Vet. Brno 2019, 88: 113-119

https://doi.org/10.2754/avb201988010113

Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

František Ježek, Fouad Ali Abdullah Abdullah, Iva Steinhauserová, Radka Hulánková, Gabriela Bořilová

University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic

Received October 26, 2018
Accepted February 12, 2019

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