Dairy cattle experience health risks during the periparturient period. The continuous
overproduction of reactive oxygen species (ROS) during the transition from late gestation to …

Lipid oxidation is among the major flaw-grounding processes in meat and meat-based
products that can affect interactions among lipids and proteins, leading to critically …

This study reports the antimicrobial capacity, nanoparticle migration properties and the
influence on some meat quality traits of a packaging based on a low density polyethylene …

This study aimed to investigate the effect of dietary hazelnut skin (HNS), a by-product of
confectionery industry, on the oxidative stability of lamb meat. Twenty-two finishing lambs …

The experiment studied the effects of rosemary distillation residues (RR) intake on lamb
meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group …

Abstract Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force
(WBSF) of beef m. semimembranosus (SM) were examined during 21 days of vacuum …

An accurate, fast, economic and simple method to determine carotenoids, tocopherols,
retinol and cholesterol in lyophilised samples of ovine milk, muscle and liver and raw …

The present study was carried out to investigate the effect of dietary vitamin E on growth
performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four …

The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to
determine the effect of meat aging and muscle type on physicochemical characteristics and …

The aim of the present study was to assess the effect of the type of forage (Pasture vs. Hay)
and the inclusion of quebracho (QUE vs. Control), a natural antioxidant, in the concentrate …