Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics

Two extracts derived from plant material rich in hydrolysable (Tara, T; <i>Caesalpinia spinosa</i>) or condensed (Mimosa, M; <i>Acacia mearnsii</i>) tannins were added to lamb&#8217;s diet and their effects on meat quality and on microbial population were evaluated; a diet without tannins represente...

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Detalhes bibliográficos

Principais autores:	Luisa Biondi, Cinzia L. Randazzo, Nunziatina Russo, Alessandra Pino, Antonio Natalello, Koenraad Van Hoorde, Cinzia Caggia
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2019-10-01
coleção:	Foods
Assuntos:	hydrolysable tannins condensed tannins meat chemical composition meat spoilage <i>pseudomonas</i> spp. meat shelf-life
Acesso em linha:	https://www.mdpi.com/2304-8158/8/10/469
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