000078237 001__ 78237
000078237 005__ 20191122145056.0
000078237 0247_ $$2doi$$a10.1016/j.meatsci.2017.10.007
000078237 0248_ $$2sideral$$a101848
000078237 037__ $$aART-2018-101848
000078237 041__ $$aeng
000078237 100__ $$aYagoubi, Y.
000078237 245__ $$aRosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat
000078237 260__ $$c2018
000078237 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078237 5203_ $$aThe 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 were fed 600 g of hay, which was substituted by 600 g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600 g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher a- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat.
000078237 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000078237 590__ $$a3.483$$b2018
000078237 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b28 / 135 = 0.207$$c2018$$dQ1$$eT1
000078237 592__ $$a1.397$$b2018
000078237 593__ $$aFood Science$$c2018$$dQ1
000078237 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000078237 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, M.
000078237 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, G.
000078237 700__ $$aMahouachi, M.
000078237 700__ $$0(orcid)0000-0001-6673-489X$$aBertolín, J. R.
000078237 700__ $$aAtti, N.
000078237 773__ $$g136 (2018), 23-29$$pMeat sci.$$tMeat Science$$x0309-1740
000078237 8564_ $$s617145$$uhttps://zaguan.unizar.es/record/78237/files/texto_completo.pdf$$yPostprint
000078237 8564_ $$s50481$$uhttps://zaguan.unizar.es/record/78237/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000078237 909CO $$ooai:zaguan.unizar.es:78237$$particulos$$pdriver
000078237 951__ $$a2019-11-22-14:45:51
000078237 980__ $$aARTICLE