The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat-Reference-Cited by-同舟云学术

The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Published:2020-05-14 Issue:5 Volume:104 Page:1294-1304
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Ben Abdelmalek Yomna¹²,Smeti Samir¹^ORCID,Essid Ines²,Yagoubi Yathreb¹^ORCID,Tibaoui Souha¹²,Atti Naziha¹^ORCID

Affiliation:

1. Laboratoire de Production Animale et Fourragère INRAT University of Carthage Ariana Tunisia

2. Department of Food Technologies INAT University of Carthage Tunis Tunisia

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jpn.13383

Reference50 articles.

1. Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability

3. The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review

4. Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

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