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

Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability

(2018) M. Cherif et al.   MEAT SCIENCE

Chestnut or quebracho tannins in the diet of grazing ewes supplemented with soybean oil: Effects on animal performances, blood parameters and fatty acid composition of plasma and milk lipids

(2017) A. Buccioni et al.   SMALL RUMINANT RESEARCH

The type of forage and condensed tannins in dams’ diet: Influence on meat shelf life of their suckling lambs

(2017) S. Lobón et al.   SMALL RUMINANT RESEARCH

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

(2016) G. Luciano et al.   Animal

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

(2016) Huawei Liu et al.   MEAT SCIENCE

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

(2015) Rufielyn S. Gravador et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

(2015) Jordi Ortuño et al.   MEAT SCIENCE

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

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of chestnut tannins on performance and antioxidative status of transition dairy cows

(2013) H.W. Liu et al.   JOURNAL OF DAIRY SCIENCE

A comprehensive review on flavanones, the major citrus polyphenols

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

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

(2012) Jacobo Iglesias et al.   FOOD CHEMISTRY

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

(2012) G. Luciano 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

Evaluating effects of tannins on extent and rate of in vitro gas and CH4 production using an automated pressure evaluation system (APES)

(2011) Wilbert F. Pellikaan et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

In vivo antioxidant potential of Sweet chestnut (Castanea sativa Mill.) wood extract in young growing pigs exposed to n-3 PUFA-induced oxidative stress

(2011) Tamara Frankič et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

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