about
Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulpDried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat qualityEffect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and taraInfluence of dietary cardoon meal on volatile compounds and flavour in lamb meatMeat quality from pigs fed tomato processing wasteDietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial CharacteristicsEffect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating EwesEffects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast MeatFeeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challengeDietary Pomegranate Pulp: Effect on Ewe Milk Quality during Late LactationDietary pomegranate by-product improves oxidative stability of lamb meatEffect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs
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description
researcher
@en
wetenschapper
@nl
name
A Natalello
@en
A Natalello
@nl
type
label
A Natalello
@en
A Natalello
@nl
prefLabel
A Natalello
@en
A Natalello
@nl
P31
P496
0000-0002-9802-2501