Lipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oil

Increasing the concentration of polyunsaturated fatty acids (PUFA) in beef enhances its nutritional value but may compromise its oxidative shelf life. In this experiment, the impact of inclusion of rumen protected fish oil (PFO) in the finishing diet of late-maturing bulls on muscle fatty acid profi...

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Hlavní autoři:	S. Siphambili, A.P. Moloney, E.G. O’Riordan, M. McGee, F.J. Monahan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Compuscript Ltd 2022-11-01
Edice:	Irish Journal of Agricultural and Food Research
Témata:	antioxidants bulls carbonyls fish oil lipid oxidation
On-line přístup:	https://www.scienceopen.com/hosted-document?doi=10.15212/ijafr-2022-0101
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