Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total subst...

Full description

Bibliographic Details
Main Authors: Souha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy, Naziha Atti
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Molecules
Subjects:
food
sheep meat
color parameters
oxidative status
fatty acids
myrtle residues
Online Access:https://www.mdpi.com/1420-3049/25/21/4975

Internet

https://www.mdpi.com/1420-3049/25/21/4975

Similar Items