The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Border Leicester) × Dorset) lambs (42 ± 2 kg body weigh...

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Hlavní autoři:	Surinder S. Chauhan, Frank R. Dunshea, Tim E. Plozza, David L. Hopkins, Eric N. Ponnampalam
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-07-01
Edice:	Animals
Témata:	aged meat animal performance fatty acids linoleic acid oxidative stress sheep
On-line přístup:	https://www.mdpi.com/2076-2615/10/8/1286
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