HIGHLIGHTS
- who: Ruggero Menci from the (Di A), of Catania, Via Valdisavoia, Catania, Italy have published the Article: Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat, in the Journal: (JOURNAL)
- what: The aim of this study was to investigate for the first time the effect of dietary MBE supplementau2011 tion (0.33 mg/kg) in finishing pigs on the oxidative stability of meat.
- how: All the data were analyzed with the SPSS For Analytics (version 26 IBM corporation Armonk NY). These results showed that dietary MBE . . .
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