Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

(2018) B. Valenti et al.   Animal

Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb

(2018) S. Smeti et al.   SMALL RUMINANT RESEARCH

Bioavailability of α-tocopherol stereoisomers in lambs depends on dietary doses of all-rac- or RRR-α-tocopheryl acetate

(2018) L. N. Leal et al.   Animal

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

(2017) S. Lobón et al.   JOURNAL OF ANIMAL SCIENCE

Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs

(2017) Leonel N Leal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape pomace improves antioxidant capacity and faecal microflora of lambs

(2016) I. Kafantaris et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Natural Deep Eutectic Solvents (NADES) as a Tool for Bioavailability Improvement: Pharmacokinetics of Rutin Dissolved in Proline/Glycine after Oral Administration in Rats: Possible Application in Nutraceuticals

(2016) Marta Faggian et al.   MOLECULES

Prooxidant Activity of Polyphenols, Flavonoids, Anthocyanins and Carotenoids: Updated Review of Mechanisms and Catalyzing Metals

(2016) Samira Eghbaliferiz et al.   PHYTOTHERAPY RESEARCH

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

(2014) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

The relationship between muscleα-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter

(2014) Laura González-Calvo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep

(2013) Patricia López-Andrés et al.   BRITISH JOURNAL OF NUTRITION

Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1

(2013) Jordi Ortuño et al.   MEAT SCIENCE

Effects of an extract of plant flavonoids (Bioflavex) on rumen fermentation and performance in heifers fed high-concentrate diets1

(2012) J. Balcells et al.   JOURNAL OF ANIMAL SCIENCE

Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

(2012) Lara Morán et al.   MEAT SCIENCE

Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

(2012) S. Andrés et al.   MEAT SCIENCE

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

(2011) R. Bodas et al.   Animal

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

(2011) Valentina Vasta et al.   SMALL RUMINANT RESEARCH

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

(2010) G. Luciano et al.   FOOD CHEMISTRY

Introduction of Distillate Rosemary Leaves into the Diet of the Murciano-Granadina Goat: Transfer of Polyphenolic Compounds to Goats' Milk and the Plasma of Suckling Goat Kids

(2010) Maria José Jordán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat Quality and Lipid Oxidation of Infraspinatus Muscle and Blood Plasma of Goats under Dietary Supplementation of Herbal Antioxidants

(2010) M. Karami et al.   Journal of Animal and Veterinary Advances

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

(2009) Gema Nieto et al.   MEAT SCIENCE

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Polyphenolic Transmission to Segureño Lamb Meat from Ewesʼ Diet Supplemented with the Distillate from Rosemary (Rosmarinus officinalis) Leaves

(2008) Inmaculada Moñino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of carvacrol and cinnamaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs

(2007) A.V. Chaves et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY