Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids

Meat Science

Volumn 96, Issue 3, 2014, Pages 1275-1280

  Trebušak, Tina ^a   Levart, Alenka ^a   Salobir, Janez ^a   Pirman, Tatjana ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Fatty acid composition; Natural antioxidants; Oxidative status; Rabbit meat

Indexed keywords

FATTY ACID COMPOSITION; GANODERMA LUCIDUM; HOMOGENEOUS GROUP; MALONDIALDEHYDE; N-3 FATTY ACIDS; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; OXIDATIVE STATUS;

ANTIOXIDANTS; DRYING OILS; NUTRITION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

MEATS;

ALPHA TOCOPHEROL; LINSEED OIL; MALONALDEHYDE; OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FAT INTAKE; GANODERMA LUCIDUM; LIPID COMPOSITION; MEAT; NATURAL ANTIOXIDANTS; OLIVE TREE; OXIDATION REDUCTION REACTION; OXIDATIVE STATUS; PLANT LEAF; RABBIT; RABBIT MEAT; SKELETAL MUSCLE;

FATTY ACID COMPOSITION; NATURAL ANTIOXIDANTS; OXIDATIVE STATUS; RABBIT MEAT;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; DIETARY FATS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FOOD, FORTIFIED; LINSEED OIL; MALONDIALDEHYDE; MEAT; MUSCLE, SKELETAL; OLEA; OXIDATION-REDUCTION; PLANT LEAVES; RABBITS; REISHI;

EID: 84890394387     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.018     Document Type: Article

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