Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle <i>Longissimus Lumborum</i>) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle <i>Longissimus Lumborum</i>) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage

This study investigated the impact of feeding pelleted diets containing camelina (<i>Camelina sativa</i> L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and l...

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Bibliographic Details
Main Authors: Eric N. Ponnampalam, Kym L. Butler, Stephanie K. Muir, Tim E. Plozza, Matthew G. Kerr, Wayne G. Brown, Joe L. Jacobs, Matthew I. Knight
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Antioxidants
Subjects:
feeding systems
diets
sheep
meat preservation
meat quality
antioxidant action
Online Access:https://www.mdpi.com/2076-3921/10/2/166

Internet

https://www.mdpi.com/2076-3921/10/2/166

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