Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene-Reference-Cited by-同舟云学术

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Published:2019-10 Issue: Volume:156 Page:68-74
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Carballo Diego E.,Giráldez F. Javier,Andrés Sonia,Caro Irma,Fernández-Gutiérrez Miguel,Mateo Javier^ORCID

Funder

Consejería de Educación

Comunidad de Castilla y León and the European Fund for Regional Development

CONACYT

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Astaxanthin: Sources, extraction, stability, biological activities and its commercial applications—A review;Ambati;Marine Drugs,2014

3. Guidelines for meat color evaluation;AMSA,2012

4. Official methods of analysis;AOAC,2003

5. Effect of carotenoid source and dietary lipid content on blood astaxanthin concentration in rainbow trout (Oncorhynchus mykiss);Barbosa;Aquaculture,1999

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