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Meat oxidative stability in lambs given almond skin to partially replace maize
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DOI：10.1016/j.meatsci.2026.110116.png)
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Abstract
En 中文
• Almond skin (AS), included at 14% and 28%, was used to fed lambs. • Dietary AS had no detrimental effects on animal performance. • AS diet increased polyphenol and tocopherol intakes. • Meat vitamin E decreased with the inclusion of 28% AS in the diet. • Lipid oxidation unchanged at 14% AS, but tended to increase with the highest dose.
Keywords:
By-product
Tocopherol
Antioxidant
Lipid oxidation
Meat quality
Bioactive compounds
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