Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambs
Zhongyu Wang, Long Guo, Xing Ding, Fadi Li, Hui Xu, Shirong Li, Xinji Wang, Kaidong Li, Xiangpeng Yue
Topics & Concepts
Food scienceSuperoxide dismutaseAntioxidantCatalaseMalondialdehydeChemistryPolyunsaturated fatty acidProanthocyanidinGlutathione peroxidaseRumenOxidative stressAnimal scienceBiologyFatty acidBiochemistryPolyphenolFermentationNuts composition and effectsRuminant Nutrition and Digestive PhysiologyMeat and Animal Product Quality