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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |