Influence of vitamin E treatment starting time on lamb meat quality
2010
A. Manchisi | M. Gambacorta | C. Cavone | A. Prisciantelli | G. Maiorano
Vitamin E is important in slowing down post mortem oxidative process and in enhancing meat stability (Liu et al., 1995). Nevertheless, the literature have provided controversial information regarding its role on productive performance (Maiorano et al., 1999; Macit et al., 2003) and growth plate development (Maiorano et al., 1999, 2001) when administered to growing male lambs. The aim of the present study was to evaluate the effect of DL-α-tocopheryl acetate treatment starting time on carcass and meat qualitative traits, and metacarpal bone characteristics of growing lambs.
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