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Session: Growth, Development, Muscle Biology and Meat Science

134 - Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and Consumer taste panel preference?

Tuesday, March 12, 2024
10:30 AM – 10:45 AM CST
Location: Monona Terrace Community and Convention Center, Hall of Ideas F/I

    Presenting Author(s)

  • Natalie Acosta Castellanos

    Graduate doctoral research assistant
    North Dakota State University
    Fargo, North Dakota

    • Author(s)

  • RM

    Robert Maddock

    American Meat Science association
    Fargo, North Dakota

  • RT

    Robert C. Thaler

    Distinguished Professor/ Extension Specialist-Swine/ Interim Department Head - Animal Sciences
    South Dakota State University
    Brookings, South Dakota

  • Jennifer M. Young, PhD

    Swine Research Technician
    North Dakota State University
    Fargo, North Dakota

  • SM

    Shane Mueller

    Northern Crops Institute
    Fargo, North Dakota

  • KK

    Kim Koch

    Northern Crops Institute
    Fargo, North Dakota

  • EB

    Eric P. Berg

    North Dakota State University
    Fargo, North Dakota