Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat-Reference-Cited by-同舟云学术

Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Published:2020-12-30 Issue:3 Volume:105 Page:452-461
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Smeti Samir¹^ORCID,Tibaoui Souha¹,Bertolín Juan Ramon²,Yagoubi Yathreb¹^ORCID,Mekki Ilyes¹,Joy Margalida²,Atti Naziha¹

Affiliation:

1. Laboratoire de Productions Animales et Fourragères University of CarthageINRA‐Tunisia Ariana Tunisia

2. Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) Instituto Agroalimentario de Aragón – IA2CITA‐Universidad de Zaragoza Zaragoza Spain

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jpn.13483

Reference46 articles.

1. Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower

2. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L.

3. Antibacterial Activity of Extracts ofMyrtus communisAgainst Food-Borne Pathogenic and Spoilage Bacteria

4. Effect of myrtle (Myrtus communis) extracts on storage stability of chicken frankfurters;Amensour M.;International Journal of Biotechnology for Wellness Industries,2015

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