Vitamin e and fatty acid content of lamb meat from perennial pasture or annual pasture systems with supplements

Animal Production Science

Volumn 52, Issue 4, 2012, Pages 255-262

  Ponnampalam, E N ^a   Burnett, V F ^a   Norng, S ^a   Warner, R D ^a,b   Jacobs, J L ^a  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b CSIRO   (Australia)

Author keywords

Colour; Fatty acids; Lamb; Oxidative stability of meat; Perennial pasture; Vitamin E.

Indexed keywords

ANNUAL PLANT; ANTIOXIDANT; BIOCHEMICAL COMPOSITION; COLOR; FATTY ACID; FOOD SUPPLEMENTATION; GRASS; LEGUME; MEAT; MUSCLE; NUTRITIVE VALUE; PASTURE; PERENNIAL PLANT; SHEEP; VITAMIN;

MEDICAGO SATIVA; OVIS ARIES; PHALARIS;

EID: 84858775314     PISSN: 18360939     EISSN: None     Source Type: Journal    
DOI: 10.1071/AN11054     Document Type: Article

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