Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat-Reference-Cited by-同舟云学术

Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat

Published:2019-02 Issue: Volume:148 Page:105-112
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Baldi G.,Chauhan S.S.,Linden N.,Dunshea F.R.,Hopkins D.L.,Sgoifo Rossi C.A.,Dell'Orto V.,Ponnampalam E.N.

Funder

Department of Economic Development, Jobs, Transport and Resources, Victoria

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Analytical considerations;Ball,1988

2. Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2013

3. Australian consumers' willingness to pay and willingness to purchase a hypothetical lower cholesterol pork product;Bellhouse;Australasian Agribusiness Review,2010

4. Smart Foods from the pastoral sector – Implications for meat and milk producers;Bermingham;Australian Journal of Experimental Agriculture,2008

5. Lamb growth performance and carcass weight from rotationally grazed perennial pasture systems compared with annual pasture systems with supplements;Burnett;Animal Production Science,2012

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario;Journal of Animal Science and Technology;2024-07

2. Impact of Production Systems on the Levels of Vitamin E, β-Carotene, and Cholesterol in the Liver of Cattle Raised in the Eastern Amazon;Foods;2024-05-21

3. Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview;Animals;2024-03-08

4. Improved muscle fatty acid composition and oxidative stability in lambs grazing on sainfoin pasture;Veterinary and Animal Science;2024-03

5. Effects of Low Supplement Levels of Plant Oil and Type of Antioxidant on Meat Quality Parameters of Feedlot Lambs;Meat and Muscle Biology;2024-02-09