Effects of multiple vitamin e levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin e concentrations, immune capacity, and antioxidant capacity of plasma and tissue

Ding Wang, Young Dal Jang, Marlee Kelley, Gregg K. Rentfrow, Michael J. Azain, Merlin D. Lindemann

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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Agricultural and Biological Sciences

Food Science