The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality
9 páginas, 3 tablas, 3 figuras.
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| Main Authors: | , , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Cambridge University Press
2012
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| Subjects: | Lamb, Naringin, Meat quality, TBARS, Oxysterols, |
| Online Access: | http://hdl.handle.net/10261/62276 |
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