Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs

Meat Science

Volumn 93, Issue 4, 2013, Pages 906-913

  Ripoll, G ^a   Gonzalez Calvo L ^a   Molino, F ^a   Calvo, J H ^b   Joy, M ^a  

^a Instituto Agroalimentario de Aragón IA2   (Spain)

^b FUNDACIÓN ARAID   (Spain)

Author keywords

Alpha tocopherol; Heminic pigment; Shelf life; Supplementation; TBARS

Indexed keywords

ALPHA-TOCOPHEROL; FEASIBLE ALTERNATIVES; FEEDING PERIOD; LIPID OXIDATION; MEAT COLOR; MEAT SHELF LIFE; PERIOD LENGTH; SHELF LIFE; SUPPLEMENTATION; TBARS; TOCOPHERYL ACETATE; VITAMIN-E;

MEATS;

COLOR;

MEDICAGO SATIVA; OVIS ARIES;

ALPHA TOCOPHEROL; ANTIOXIDANT;

ALFALFA; ANIMAL; ARTICLE; COLOR; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; HUMAN; LIPID PEROXIDATION; MEAT; SHEEP;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; COLOR; DIET; DIETARY SUPPLEMENTS; HUMANS; LIPID PEROXIDATION; MEAT; MEDICAGO SATIVA; SHEEP;

MLCS; MLOWN;

EID: 84872777112     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.09.017     Document Type: Article

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