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Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
- Source :
- Repositorio de Resultados de Investigación del INIA, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA, INIA: Repositorio de Resultados de Investigación del INIA
- Publication Year :
- 2014
-
Abstract
- Thirty lambs were assigned to the following treatments control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p
- Subjects :
- Male
Meat
medicine.medical_treatment
Protein Carbonylation
Wine
Oxidative phosphorylation
Protein oxidation
Fish Oils
Lipid oxidation
Fatty Acids, Omega-6
Flax
Fatty Acids, Omega-3
Omega-3 fatty acids
medicine
Food Quality
Animals
Humans
Vitamin E
Food science
Sheep, Domestic
Sensory evaluation
Chemistry
Plant Extracts
Polyphenols
Fish oil
Animal Feed
Polyphenol
Taste
Dietary Supplements
Oxidation-Reduction
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Repositorio de Resultados de Investigación del INIA, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA, INIA: Repositorio de Resultados de Investigación del INIA
- Accession number :
- edsair.doi.dedup.....4a11c78aee292934d2afe43b43ce6a70