Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs-Reference-Cited by-同舟云学术

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Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs

Published:2019-03-22 Issue:9 Volume:99 Page:4296-4303
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Leal Leonel N¹²^ORCID,Jordán María J³,Bello José M⁴,Otal Julio⁵,den Hartog Leo A¹²,Hendriks Wouter H²,Martín‐Tereso Javier¹

Affiliation:

1. Trouw Nutrition Research and Development Amersfoort the Netherlands

2. Animal Nutrition Group, Department of Animal SciencesWageningen University & Research Wageningen the Netherlands

3. Murcian Institute of Investigation and Agricultural Development Murcia Spain

4. Nanta S.A. Madrid Spain

5. Department of Animal Production, Faculty of Veterinary ScienceUniversity of Murcia Murcia Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9662

Reference43 articles.

1. The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

2. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

3. Polyphenolic Transmission to Segureño Lamb Meat from Ewesʼ Diet Supplemented with the Distillate from Rosemary (Rosmarinus officinalis) Leaves

4. Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

5. Bioavailability of α-tocopherol stereoisomers in lambs depends on dietary doses of all-rac- or RRR-α-tocopheryl acetate

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1. Sainfoin can be included up to 40% in the concentrate of finishing lambs without impairing their performance, rumen fermentation, and carcass quality;Animal Feed Science and Technology;2024-06

2. Sainfoin Can Be Included Up to 40% in the Concentrate of Finishing Lambs Without Impairing Their Performance, Rumen Fermentation, and Carcass Quality;2024

3. Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin ( Onobrychis viciifolia ) and sulla ( Hedysarum coronarium );Journal of the Science of Food and Agriculture;2022-03-19

4. Sainfoin in the Dams’ Diet as a Source of Proanthocyanidins: Effect on the Growth, Carcass and Meat Quality of Their Suckling Lambs;Animals;2022-02-09

5. Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review;Journal of Animal Science and Biotechnology;2022-02-07

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