Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile

SIMPLE SUMMARY: The grape pomace is the main solid by-product of the oenological industry, and represents a rich source of potent bioactive compounds. In this study we demonstrated that its inclusion in bovine diet resulted in a significant increase of linoleic acid concentration in meat, a conditio...

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Detalles Bibliográficos
Autores principales: Ianni, Andrea, Di Luca, Alessio, Martino, Camillo, Bennato, Francesca, Marone, Elettra, Grotta, Lisa, Cichelli, Angelo, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720490/
https://www.ncbi.nlm.nih.gov/pubmed/31430960
http://dx.doi.org/10.3390/ani9080578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720490/
https://www.ncbi.nlm.nih.gov/pubmed/31430960
http://dx.doi.org/10.3390/ani9080578

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