Effects of selenium source and level of supplementation on the performance and meat quality of lambs

Meat Science

Volumn 81, Issue 4, 2009, Pages 678-685

  Vignola, G ^a   Lambertini, L ^a   Mazzone, G ^a   Giammarco, M ^a   Tassinari, M ^b   Martelli, G ^b   Bertin, G ^c  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c ALLTECH INC   (United States)

Author keywords

Lamb; Meat quality; Oxidative stability; Selenium; Selenomethionine

Indexed keywords

OVIS ARIES;

EID: 58249129423     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.009     Document Type: Article

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