Publication | Closed Access

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Animal PhysiologyNutritionMuscle Antioxidant StatusFatty AcidsAnimal ScienceAnimal NutritionPhysiologyFeed AdditiveRetail ColourAnimal ProductionMetabolismMedicineMeat QualityMeat ScienceOxidative StressHealth Sciences