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

Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs

(2016) Huawei Liu et al.   MEAT SCIENCE

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

(2016) C.G. Jose et al.   MEAT SCIENCE

Effects of a tannin-rich legume (Onobrychis viciifolia) on in vitro ruminal biohydrogenation and fermentation

(2016) Pablo G. Toral et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Effect of vitamin E supplementation or alfalfa grazing on fatty acid composition and expression of genes related to lipid metabolism in lambs1

(2015) L. González-Calvo et al.   JOURNAL OF ANIMAL SCIENCE

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat

(2015) Marion Girard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils

(2015) A. Francisco et al.   MEAT SCIENCE

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

Role of self-sufficiency, productivity and diversification on the economic sustainability of farming systems with autochthonous sheep breeds in less favoured areas in Southern Europe

(2013) R. Ripoll-Bosch 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

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

(2013) P. Albertí et al.   MEAT SCIENCE

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

(2013) D.M.R. Brogna et al.   MEAT SCIENCE

Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol

(2012) Jacobo Iglesias et al.   FOOD CHEMISTRY

Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat

(2012) Alberto Bernués et al.   FOOD QUALITY AND PREFERENCE

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

(2012) G. Luciano et al.   MEAT SCIENCE

Beef, chicken and lamb fatty acid analysis — a simplified direct bimethylation procedure using freeze-dried material

(2012) M.R.F. Lee et al.   MEAT SCIENCE

Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs

(2012) G. Ripoll et al.   MEAT SCIENCE

Effects of the FecXR allele of BMP15 gene on the birth weight, growth rate and carcass quality of Rasa Aragonesa light lambs

(2012) A. Roche et al.   SMALL RUMINANT RESEARCH

Effect of plant development during first and second growth cycle on chemical composition, condensed tannins and nutritive value of three sainfoin (Onobrychis viciifolia) varieties and lucerne

(2011) K. Theodoridou et al.   GRASS AND FORAGE SCIENCE

Sustainability of pasture-based livestock farming systems in the European Mediterranean context: Synergies and trade-offs

(2011) A. Bernués et al.   Livestock Science

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

(2011) G. Ripoll et al.   MEAT SCIENCE

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

(2011) Valentina Vasta et al.   SMALL RUMINANT RESEARCH

Does forage type (grazing vs. hay) fed to ewes before and after lambing affect suckling lambs performance, meat quality and consumer purchase intention?

(2011) M. Joy et al.   SMALL RUMINANT RESEARCH

Simultaneous quantification of carotenoids, retinol, and tocopherols in forages, bovine plasma, and milk: validation of a novel UPLC method

(2010) B. Chauveau-Duriot et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times

(2010) Åsa Lagerstedt et al.   MEAT SCIENCE

Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat

(2010) G. Ripoll et al.   MEAT SCIENCE

Do alfalfa grazing and lactation length affect the digestive tract fill of light lambs?

(2010) J. Álvarez-Rodríguez et al.   SMALL RUMINANT RESEARCH

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins1

(2009) V. Vasta et al.   JOURNAL OF ANIMAL SCIENCE

Influence of feeding systems on cortisol levels, fat colour and instrumental meat quality in light lambs

(2009) S. Carrasco et al.   MEAT SCIENCE

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

(2009) G. Luciano et al.   MEAT SCIENCE

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

Dietary tannins improve lamb meat colour stability

(2008) G. Luciano et al.   MEAT SCIENCE

Meat and fat colour as a tool to trace grass-feeding systems in light lamb production

(2007) G. Ripoll et al.   MEAT SCIENCE