Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Animal Science Journal

Volumn 87, Issue 11, 2016, Pages 1421-1432

  Adeyemi, Kazeem Dauda ^a,b   Sabow, Azad Behnan ^a,c   Abubakar, Ahmed ^a   Samsudin, Anjas Asmara ^a   Sazili, Awis Qurni ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF ILORIN   (Nigeria)

^c SALAHADDIN UNIVERSITY   (Iraq)

Author keywords

ageing; antioxidant; carbonyl; cholesterol; thiol

Indexed keywords

EDIBLE OIL; FATTY ACID; OMEGA 3 FATTY ACID;

ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMICAL PHENOMENA; DIET; DIETARY SUPPLEMENT; FOOD QUALITY; FOOD STORAGE; GOAT; MALE; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PHYSIOLOGY; POSTMORTEM CHANGE; SKELETAL MUSCLE; TIME FACTOR; VETERINARY;

ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CHEMICAL PHENOMENA; DIET; DIETARY FATS, UNSATURATED; DIETARY SUPPLEMENTS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FOOD QUALITY; FOOD STORAGE; GOATS; MALE; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; POSTMORTEM CHANGES; TIME FACTORS;

EID: 84960882402     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/asj.12597     Document Type: Article

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