Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total subst...

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Detalles Bibliográficos
Autores principales: Tibaoui, Souha, Smeti, Samir, Essid, Ines, Bertolín, Juan Ramón, Joy, Margalida, Atti, Naziha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662583/
https://www.ncbi.nlm.nih.gov/pubmed/33121144
http://dx.doi.org/10.3390/molecules25214975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662583/
https://www.ncbi.nlm.nih.gov/pubmed/33121144
http://dx.doi.org/10.3390/molecules25214975

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