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Article

Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.

Journal of animal science - 1 Dec 2006

Averette Gatlin L, See M T, Larick D K, Odle J

Abstract excerpt

This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow g...

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Identifiers

PMID: 17093231
DOI: 10.2527/jas.2005-721

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-17093231-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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