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Vitamin E supplementation and meat quality in lambs
Published online by Cambridge University Press: 20 November 2017
Extract
Colour deterioration and lipid oxidation are major factors limiting the shelf life and acceptability of meat. Vitamin E slows down these processes and meat from animals fed supranutritional amounts of vitamin E has an increased shelf life. However, vitamin E supplementation in sheep has produced variable results (Enser et al. , 1999). This work shows the effects of supplementing vitamin E on the concentration in plasma over a 63 day feeding period and on meat quality.
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- Copyright © The British Society of Animal Science 2001
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