Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids

Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision

(2017) José L. Domingo et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of dietary polyphenol-rich grape seed on growth performance, antioxidant capacity and ileal microflora in broiler chicks

(2017) S. H. Abu Hafsa et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

(2017) Jerzy Juskiewicz et al.   PLoS One

Use of polyphenol-rich grape by-products in monogastric nutrition. A review

(2016) Agustín Brenes et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat

(2016) Azad Behnan Sabow et al.   ANIMAL SCIENCE JOURNAL

Potential of plant polyphenols to combat oxidative stress and inflammatory processes in farm animals

(2016) D. K. Gessner et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Potential health hazards of eating red meat

(2016) A. Wolk   JOURNAL OF INTERNAL MEDICINE

Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life

(2016) C. Guerra-Rivas et al.   MEAT SCIENCE

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Damascus kids’ slaughter, carcass and meat quality traits in different production systems using antioxidant supplementation

(2016) Akin Yakan et al.   SMALL RUMINANT RESEARCH

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

(2016) Hua Zhang et al.   Current Opinion in Food Science

Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

(2016) Kazeem Dauda Adeyemi et al.   PLoS One

Polyphenols in Health and Disease

(2015) Pei-Ying Zhang   CELL BIOCHEMISTRY AND BIOPHYSICS

Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats

(2015) Kazeem Dauda Adeyemi et al.   CyTA-Journal of Food

Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

(2015) Vito Laudadio et al.   Lipids in Health and Disease

Effects of dietary pomegranate seed pulp on oxidative stability of kid meat

(2015) A. Emami et al.   MEAT SCIENCE

Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats

(2015) Kazeem Dauda Adeyemi et al.   CyTA-Journal of Food

Effects of Various Packaging Systems on the Quality Characteristic of Goat Meat

(2014) A. Morales-delaNuez et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Dietary citrus pulp reduces lipid oxidation in lamb meat

(2014) L. Inserra et al.   MEAT SCIENCE

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

(2014) Iria Muíño et al.   MEAT SCIENCE

Antioxidant diet supplementation and lamb quality throughout preservation time

(2014) E. Muela 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

Fractionation of olive mill wastewaters by membrane separation techniques

(2013) Alfredo Cassano et al.   JOURNAL OF HAZARDOUS MATERIALS

The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

(2013) S. Andrés et al.   MEAT SCIENCE

Effects of dietary grape seed extract on growth performance, amino acid digestibility and plasma lipids and mineral content in broiler chicks

(2012) S. Chamorro et al.   Animal

Antioxidant activity of phenolic fractions in olive mill wastewater

(2012) Hassan Azaizeh et al.   FOOD CHEMISTRY

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

Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

(2012) I. Girard 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

Significance of phenolic compounds in tropical forages for the ruminal bypass of polyunsaturated fatty acids and the appearance of biohydrogenation intermediates as examined in vitro

(2011) Anuraga Jayanegara et al.   Animal Production Science

Effects of tannic acid supplementation on growth performance, blood hematology, iron status and faecal microflora in weanling pigs

(2010) S.H. Lee et al.   Livestock Science

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Valorisation of agro-industrial by-products, effluents and waste: concept, opportunities and the case of olive mill wastewaters

(2009) Federico Federici et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Δ9 desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins

(2009) Valentina Vasta et al.   MEAT SCIENCE

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE