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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...

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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

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