Vitamin E and meat quality in lambs
A study of the effects of vitamin E levels in the diets of lambs on the shelf life of the meat.
Year of Publication2009
Extending the shelf life of lamb meat would be beneficial to consumers and retailers to avoid 'off ' flavours and pale coloured meat which consumers dislike. This study discovered that when lambs are fed grass silage as part of a mixed diet, supplementary vitamin E levels required for good meat quality are lower, and meat with a longer shelf life is produced .
This item is categorised as follows
- Subject Collection > Food & drink > Meat & processed meats
- Subject Collection > Food & drink
- Subject Collection > Livestock & dairy
- Subject Collection > Livestock & dairy > Animal health & welfare
- Subject Collection > Livestock & dairy > Sheep production
Additional keywords/tagssheep nutritionsheep feedinglamb feedinglamb nutrition
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