Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (P...

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Detalles Bibliográficos
Autores principales: Grabež, Vladana, Coll-Brasas, Elena, Fulladosa, Elena, Hallenstvedt, Elin, Håseth, Torunn Thauland, Øverland, Margareth, Berg, Per, Kidane, Alemayehu, Egelandsdal, Bjørg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997375/
https://www.ncbi.nlm.nih.gov/pubmed/35407130
http://dx.doi.org/10.3390/foods11071043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997375/
https://www.ncbi.nlm.nih.gov/pubmed/35407130
http://dx.doi.org/10.3390/foods11071043

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