Feeding hazelnut skin to lambs delays lipid oxidation in meat

Effect of different levels of organic zinc supplementation on pork quality

(2022) Antonio Natalello et al.   MEAT SCIENCE

Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

(2022) Ruggero Menci et al.   Journal of Animal Science and Biotechnology

Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

(2021) Vita Maria Marino et al.   Antioxidants

Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

(2021) A. Maggiolino et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

(2021) David Soldado et al.   Animals

Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils

(2020) Eliana Jerónimo et al.   MEAT SCIENCE

Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes

(2020) Adriana Campione et al.   Animals

Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates

(2020) Pablo José Rufino-Moya et al.   Animals

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

(2020) Manuela Renna et al.   Animals

Fatty acid metabolism in lambs fed hazelnut skin as a partial replacer of maize

(2020) Alessandro Priolo et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches

(2019) V. Vasta et al.   JOURNAL OF DAIRY SCIENCE

Sustainability of feeding plant by-products: A review of the implications for ruminant meat production

(2019) Saheed A. Salami et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality

(2019) Obert C. Chikwanha et al.   MEAT SCIENCE

Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge

(2019) Giuseppe Luciano et al.   MEAT SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

In vitro rumen fermentation of diets with different types of condensed tannins derived from sainfoin (Onobrychis viciifolia Scop.) pellets and hazelnut (Corylus avellana L.) pericarps

(2019) V. Niderkorn et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Dietary pomegranate by-product improves oxidative stability of lamb meat

(2019) Antonio Natalello et al.   MEAT SCIENCE

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

Simultaneous determination of carotenoids, tocopherols, retinol and cholesterol in ovine lyophilised samples of milk, meat, and liver and in unprocessed/raw samples of fat

(2018) J.R. Bertolín et al.   FOOD CHEMISTRY

Supranutritional doses of vitamin E to improve lamb meat quality

(2018) Marc Bellés et al.   MEAT SCIENCE

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

(2016) G. Luciano et al.   Animal

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

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

(2014) Eric N. Ponnampalam et al.   LIPIDS

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

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

(2014) Dorra Aouadi et al.   MEAT SCIENCE

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

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

(2011) Sisse Jongberg et al.   FOOD CHEMISTRY

Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

(2011) Sajid Maqsood et al.   FOOD CHEMISTRY

Polyphenolic Composition of Hazelnut Skin

(2011) Daniele Del Rio et al.   JOURNAL OF AGRICULTURAL AND FOOD 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

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Assessment of the influence of diet on lamb meat oxidation

(2008) V. Santé-Lhoutellier et al.   FOOD CHEMISTRY