Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile

Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile

The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the en...

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Bibliographic Details
Main Authors: Andrea Ianni, Alessio Di Luca, Camillo Martino, Francesca Bennato, Elettra Marone, Lisa Grotta, Angelo Cichelli, Giuseppe Martino
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Animals
Subjects:
agricultural by-product
bovine meat
polyunsaturated fatty acid
lipid oxidation
volatile compound
biogenic amine
Online Access:https://www.mdpi.com/2076-2615/9/8/578

Internet

https://www.mdpi.com/2076-2615/9/8/578

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