Feeding systems and tocopherol level in the diet and their effects on the quality of lamb meat: a meta-analysis
Author:
Affiliation:
1. Universidade Federal do Rio Grande do Sul, Brasil
2. Universidade Federal de Santa Maria, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbz/v48/1806-9290-rbz-48-e20180223.pdf
Reference53 articles.
1. Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs;Álvarez R.;Journal of Food Composition and Analysis,2014
2. Effects of feeding system and Acacia cyanophylla-condensed tannins on lamb growth and meat characteristics;Atti N.;Options Méditerranéennes série A,2013
3. Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb;Bellés M.;Food Chemistry,2018
4. Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids;Berthelot V.;Meat Science,2014
5. Effects of calcium soap of rice bran oil fatty acids supplementation alone and with DL-α-tocopherol acetate in lamb diets on performance, digestibility, ruminal parameters and meat quality;Bhatt R. S.;Journal of Animal Physiology and Animal Nutrition,2015
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3. Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets;Foods;2022-03-20
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