Trabajo presentado al 63rd International Congress of Meat Science and Technology celebrado en Cork (Irlanda) del 14 al 18 de agosto de 2017.Polyphenols are increasingly used in animal feeding in order to delay the lipid oxidation of meat and, eventually, increase the deposition of beneficial compounds for the consumer. Interestingly, the biological activities of polyphenols go beyond their widely known antioxidant capacity, being able to modify several physiological pathways. Therefore, the aim of this study was to evaluate the effect of grazing on sainfoin or alfalfa – legumes rich in polyphenols but with different amount of proanthocyanidins – during lactation in the metabolite profile of lambs’ muscle, by using HPLC-ESI-QTOF MS analysis....
Addressing health-related concerns linked to the metabolite profile of lamb meat has become paramoun...
This article belongs to the Special Issue Meat Products: From Animal (Farm) to Meal (Fork).There is ...
Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% deh...
Sainfoin (Onobrychis viciifolia) is a forage legume with a medium content of proanthocyanidins (PAC)...
The inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might...
PubMedID: 31129486This study investigated the oxidative stability of meat from lambs fed silages in ...
Phenolic compounds are organic compounds distributed all over the plant kingdom and they are product...
The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profi...
According to FAO, about 9 billion of people will ask for food by 2050. The agriculture challenge is ...
This study investigated the use of different protein sources (soybean, faba bean, sweet lupin and pe...
The effects of the different feeding systems, graze feeding (GSF), time-limited graze feeding (GF), ...
ABSTRACT The objective of this study was to evaluate the effects of supplementing diet of lambs with...
Tese de Doutoramento em Ciências Veterinárias, especialidade de Segurança AlimentarThe aim of this s...
Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in m...
Concerning health statistics, coupled with increasing consumer interest in product origin and qualit...
Addressing health-related concerns linked to the metabolite profile of lamb meat has become paramoun...
This article belongs to the Special Issue Meat Products: From Animal (Farm) to Meal (Fork).There is ...
Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% deh...
Sainfoin (Onobrychis viciifolia) is a forage legume with a medium content of proanthocyanidins (PAC)...
The inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might...
PubMedID: 31129486This study investigated the oxidative stability of meat from lambs fed silages in ...
Phenolic compounds are organic compounds distributed all over the plant kingdom and they are product...
The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profi...
According to FAO, about 9 billion of people will ask for food by 2050. The agriculture challenge is ...
This study investigated the use of different protein sources (soybean, faba bean, sweet lupin and pe...
The effects of the different feeding systems, graze feeding (GSF), time-limited graze feeding (GF), ...
ABSTRACT The objective of this study was to evaluate the effects of supplementing diet of lambs with...
Tese de Doutoramento em Ciências Veterinárias, especialidade de Segurança AlimentarThe aim of this s...
Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in m...
Concerning health statistics, coupled with increasing consumer interest in product origin and qualit...
Addressing health-related concerns linked to the metabolite profile of lamb meat has become paramoun...
This article belongs to the Special Issue Meat Products: From Animal (Farm) to Meal (Fork).There is ...
Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% deh...