Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene
7 páginas, 7 tablas, 2 figuras.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier BV
2019
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| Subjects: | Lipid oxidation, Meat colour, Dairy sheep, Haematococcus pluvialis, |
| Online Access: | http://hdl.handle.net/10261/211926 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100014180 |
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