Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E

Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E

Buffalo (Bubalus bubalis) meat is not widely used in the diet, but it is recently reconsidered due to its valuable nutritional qualities. New strategies aiming to improve the quality of buffalo meat have to be applied particularly to face the problem of lipid peroxidation, one of the most important...

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Bibliographic Details
Main Authors: L. Chianese, R. Sacchi, V. Fogliano, R. Romano, I. Battimo, A. Paduano, A. Cascone
Format: Article
Language:English
Published: Taylor & Francis Group 2010-02-01
Series:Italian Journal of Animal Science
Subjects:
Buffalo meat, Lipid oxidation, Vitamin E
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/1226

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