Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets

Journal of Food Composition and Analysis

Volumn 48, Issue , 2016, Pages 102-110

  Hajji, H ^a   Joy, M ^c   Ripoll, G ^c   Smeti, S ^a   Mekki, I ^a,b   Gahete, F Molino ^c   Mahouachi, M ^d   Atti, N ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^c Instituto Agroalimentario de Aragón IA2   (Spain)

^d University of Jendouba   (Tunisia)

Author keywords

Concentrate; Fatty acid; Food composition; Lipid oxidation; Meat analysis; Pasture; Sheep breed

Indexed keywords

EID: 84959260117     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2016.02.011     Document Type: Article

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