Relevance of Meat Fat Content and Fruit and Vegetable Intake for the Oxidative Status of Pigs

Background: The aim of the present study was to evaluate the effect of substituting lean meat with fat meat on oxidative stress in a diet with or without fruit and vegetables.

Keywords:

• Glutathione peroxidase
• Vitamin E
• Food science
• Malondialdehyde
• Oxidative stress
• Legume
• Biology
• Oxidative phosphorylation
• lean meat
• fat content

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