Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits
Aristide Maggiolino, Andrea Bragaglio, Angela Salzano, Domenico Rufrano, Salvatore Claps, Lucia Sepe, Sara Damiano, Roberto Ciarcia, Francesca Rita Dinardo, David Hopkins, Gianluca Neglia, Pasquale De Palo
Topics & Concepts
TBARSFood scienceOrange (colour)Polyunsaturated fatty acidAntioxidantThiobarbituric acidChemistryLipid oxidationRed meatBiologyAnimal scienceFatty acidLipid peroxidationBiochemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyInsect Utilization and Effects