Influence of vitamin E treatment starting time on lamb meat quality
Vitamin E is important in slowing down post mortem oxidative process and in enhancing meat stability (Liu et al., 1995). Nevertheless, the literature have provided controversial information regarding its role on productive performance (Maiorano et al., 1999; Macit et al., 2003) and growth plate deve...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/756 |