The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

Chauhan, SS, Dunshea, FR, Plozza, TE et al. (2 more authors) (2020) The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat. Animals, 10 (8). 1286. ISSN 2076-2615

Abstract

Metadata

Authors/Creators:
  • Chauhan, SS
  • Dunshea, FR
  • Plozza, TE
  • Hopkins, DL
  • Ponnampalam, EN
Copyright, Publisher and Additional Information: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: aged meat; animal performance; fatty acids; linoleic acid; oxidative stress; sheep
Dates:
  • Published: 28 July 2020
  • Accepted: 27 July 2020
  • Published (online): 28 July 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Aug 2020 15:21
Last Modified: 13 Aug 2020 15:21
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/ani10081286
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