Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

Fatty acid metabolism in lambs fed citrus pulp1

(2015) M. Lanza et al.   JOURNAL OF ANIMAL SCIENCE

Dietary citrus pulp reduces lipid oxidation in lamb meat

(2014) L. Inserra et al.   MEAT SCIENCE

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

(2014) Rufielyn S. Gravador et al.   MEAT SCIENCE

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

(2013) P. López-Andrés et al.   Animal

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

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

(2013) Patricia García-Salas et al.   FOOD CHEMISTRY

A comprehensive review on flavanones, the major citrus polyphenols

(2013) Muhammad Kamran Khan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

(2011) J. Sales et al.   JOURNAL OF ANIMAL SCIENCE

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

Assessment of Antioxidant Capacity in vitro and in vivo

(2010) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

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

Effect of Dietary Dehydrated Pasture and Citrus Pulp on the Performance and Meat Quality of Broiler Chickens

(2008) J. L. Mourao et al.   POULTRY SCIENCE