Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs w...

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Detalles Bibliográficos
Autores principales: Avilés-Ramírez, Carmen, Vioque Amor, Montserrat, Polvillo Polo, Oliva, Horcada, Alberto, Gómez-Cortés, Pilar, de la Fuente, Miguel Ángel, Núñez-Sánchez, Nieves, Martínez Marín, Andrés Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331320/
https://www.ncbi.nlm.nih.gov/pubmed/35892778
http://dx.doi.org/10.3390/foods11152193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331320/
https://www.ncbi.nlm.nih.gov/pubmed/35892778
http://dx.doi.org/10.3390/foods11152193

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