189 related articles for article (PubMed ID: 30047152)
1. Dietary lycopene powder improves meat oxidative stability in Hu lambs.
Xu C; Qu Y; Hopkins DL; Liu C; Wang B; Gao Y; Luo H
J Sci Food Agric; 2019 Feb; 99(3):1145-1152. PubMed ID: 30047152
[TBL] [Abstract][Full Text] [Related]
2. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
Leal LN; Beltrán JA; Marc Bellés ; Bello JM; den Hartog LA; Hendriks WH; Martín-Tereso J
J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
[TBL] [Abstract][Full Text] [Related]
3. Dietary pomegranate by-product improves oxidative stability of lamb meat.
Natalello A; Priolo A; Valenti B; Codini M; Mattioli S; Pauselli M; Puccio M; Lanza M; Stergiadis S; Luciano G
Meat Sci; 2020 Apr; 162():108037. PubMed ID: 31901579
[TBL] [Abstract][Full Text] [Related]
4. Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality.
Chikwanha OC; Moelich E; Gouws P; Muchenje V; Nolte JVE; Dugan MER; Mapiye C
Meat Sci; 2019 Nov; 157():107887. PubMed ID: 31323453
[TBL] [Abstract][Full Text] [Related]
5. Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.
Gravador RS; Jongberg S; Andersen ML; Luciano G; Priolo A; Lund MN
Meat Sci; 2014 Jun; 97(2):231-6. PubMed ID: 24583333
[TBL] [Abstract][Full Text] [Related]
6. Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene.
Carballo DE; Giráldez FJ; Andrés S; Caro I; Fernández-Gutiérrez M; Mateo J
Meat Sci; 2019 Oct; 156():68-74. PubMed ID: 31132590
[TBL] [Abstract][Full Text] [Related]
7. Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat.
Baldi G; Chauhan SS; Linden N; Dunshea FR; Hopkins DL; Sgoifo Rossi CA; Dell'Orto V; Ponnampalam EN
Meat Sci; 2019 Feb; 148():105-112. PubMed ID: 30388474
[TBL] [Abstract][Full Text] [Related]
8. The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis.
Wang B; Xu CC; Liu C; Qu YH; Zhang H; Luo HL
Antioxidants (Basel); 2021 Jan; 10(2):. PubMed ID: 33573002
[TBL] [Abstract][Full Text] [Related]
9. Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambs.
Qin X; Zhang T; Cao Y; Deng B; Zhang J; Zhao J
Meat Sci; 2020 Aug; 166():108141. PubMed ID: 32302933
[TBL] [Abstract][Full Text] [Related]
10. Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates.
Salami SA; Valenti B; O'Grady MN; Kerry JP; Mattioli S; Licitra G; Luciano G; Priolo A
Meat Sci; 2019 Jul; 153():126-134. PubMed ID: 30927684
[TBL] [Abstract][Full Text] [Related]
11. Effect of dietary Tartary buckwheat extract supplementation on growth performance, meat quality and antioxidant activity in ewe lambs.
Zhao J; Li K; Su R; Liu W; Ren Y; Zhang C; Du M; Zhang J
Meat Sci; 2017 Dec; 134():79-85. PubMed ID: 28763700
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets.
Simitzis PE; Charismiadou MA; Goliomytis M; Charalambous A; Ntetska I; Giamouri E; Deligeorgis SG
J Sci Food Agric; 2019 Jan; 99(1):343-349. PubMed ID: 29882326
[TBL] [Abstract][Full Text] [Related]
13. Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate.
Lobón S; Blanco M; Sanz A; Ripoll G; Bertolín JR; Joy M
J Anim Sci; 2017 Nov; 95(11):4998-5011. PubMed ID: 29293726
[TBL] [Abstract][Full Text] [Related]
14. Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat.
Yagoubi Y; Joy M; Ripoll G; Mahouachi M; Bertolín JR; Atti N
Meat Sci; 2018 Feb; 136():23-29. PubMed ID: 29059539
[TBL] [Abstract][Full Text] [Related]
15. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
Ponnampalam EN; Plozza T; Kerr MG; Linden N; Mitchell M; Bekhit AEA; Jacobs JL; Hopkins DL
Meat Sci; 2017 Jul; 129():43-49. PubMed ID: 28249178
[TBL] [Abstract][Full Text] [Related]
16. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
Pinheiro RSB; Francisco CL; Lino DM; Borba H
Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
[TBL] [Abstract][Full Text] [Related]
17. The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.
De Brito GF; Holman BWB; McGrath SR; Friend MA; van de Ven R; Hopkins DL
Meat Sci; 2017 Aug; 130():81-90. PubMed ID: 28441536
[TBL] [Abstract][Full Text] [Related]
18. Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.
Ortuño J; Serrano R; Bañón S
Animal; 2016 Aug; 10(8):1391-401. PubMed ID: 26940773
[TBL] [Abstract][Full Text] [Related]
19. Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition.
Leticia M; Paola D; Jordi O; Julio O; Sancho B
Meat Sci; 2017 Dec; 134():44-53. PubMed ID: 28750334
[TBL] [Abstract][Full Text] [Related]
20. Feeding hazelnut skin to lambs delays lipid oxidation in meat.
Menci R; Biondi L; Natalello A; Lanza M; Priolo A; Valenti B; Bertino A; Scerra M; Luciano G
Meat Sci; 2023 Aug; 202():109218. PubMed ID: 37207554
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
