Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability

Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability

Dietary supplementation with oilseeds improves the fatty acid profiles of meat, but results are often inconsistent. This study aimed to assess the effects of dietary linseed and vitamin E supplementation on fatty acid profile, cholesterol content and color stability of beef samples. Dorsal subcutane...

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Bibliographic Details
Main Authors: Valeria Maria Morittu, Anna Antonella Spina, Piera Iommelli, Anselmo Poerio, Francesco Vincenzo Oliverio, Domenico Britti, Raffaella Tudisco
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Agriculture
Subjects:
meat
PUFA
oxidation
omega-3
α-tocopherol
Online Access:https://www.mdpi.com/2077-0472/11/11/1032

Internet

https://www.mdpi.com/2077-0472/11/11/1032

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