Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (o...

Descripción completa

Detalles Bibliográficos
Autores principales: Fusaro, Isa, Cavallini, Damiano, Giammarco, Melania, Manetta, Anna Chiara, Martuscelli, Maria, Mammi, Ludovica Maria Eugenia, Lanzoni, Lydia, Formigoni, Andrea, Vignola, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Veterinary Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217468/
https://www.ncbi.nlm.nih.gov/pubmed/34169107
http://dx.doi.org/10.3389/fvets.2021.662079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217468/
https://www.ncbi.nlm.nih.gov/pubmed/34169107
http://dx.doi.org/10.3389/fvets.2021.662079

Ejemplares similares