Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs

This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed...

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Bibliographic Details
Main Authors: Yali Yao, Hongbo Wang, Zhenzhen Lu, Fang Nian, Chen Zheng, Fadi Li, Defu Tang
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
grape pomace
meat production
shelf life
CLA deposit-related genes
Online Access:https://www.mdpi.com/2304-8158/12/23/4204

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