Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs.

Ripoll, G; González-Calvo, L; Molino, F; Calvo, J H; Joy, M

Ripoll, G; González-Calvo, L; Molino, F; Calvo, J H; Joy, M.

Affiliation

Ripoll G; Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain. gripoll@aragon.es

Meat Sci ; 93(4): 906-13, 2013 Apr.

Article in En | MEDLINE | ID: mdl-23142257

Subject(s)

Antioxidants/pharmacology; Color; Diet; Lipid Peroxidation/drug effects; Meat/analysis; Medicago sativa; alpha-Tocopherol/pharmacology; Animals; Dietary Supplements; Humans; Sheep

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Database: MEDLINE Main subject: Lipid Peroxidation / Color / Alpha-Tocopherol / Diet / Medicago sativa / Meat / Antioxidants Language: En Journal: Meat Sci Year: 2013 Type: Article Affiliation country: Spain

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google