Redox Biomarker Baseline Levels in Cattle Tissues and Their Relationships with Meat Quality

Redox Biomarker Baseline Levels in Cattle Tissues and Their Relationships with Meat Quality

Cattle breeds or crossbreds with high productivity traits have been developed to meet a growing demand for food. When intensive farming practices are followed, animals face several challenges which can result in poor performance, compromised welfare and the reduced quality of their products. Our stu...

Full description

Bibliographic Details
Main Authors: Zoi Skaperda, Angeliki Argyriadou, Paraskevi Maria Nechalioti, Maria Alvanou, Sotiria Makri, Efterpi Bouroutzika, Ioannis D. Kyriazis, Fotios Tekos, Aristidis S. Veskoukis, Theodoros Kallitsis, Robin Mesnage, Georgios Arsenos, Demetrios Kouretas
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Antioxidants
Subjects:
antioxidants
redox biomarkers
cattle
meat quality
Online Access:https://www.mdpi.com/2076-3921/10/6/958

Similar Items

Similar Items