Dietary tannins improve lamb meat colour stability.

  title={Dietary tannins improve lamb meat colour stability.},
  author={G Luciano and Frank J Monahan and Valentina Vasta and Luisa Biondi and Massimiliano Lanza and Alessandro Priolo},
  journal={Meat science},
  volume={81 1},
Fourteen male Comisana lambs were divided into two groups at 45days of age: lambs fed a concentrate diet (C), or lambs fed the same concentrate with the addition of quebracho (Schinopsis lorentzii) tannins (T). Sheep were slaughtered at 105days of age. Lipid oxidation, colour coordinates, haem pigment concentration, and metmyoglobin percentages were measured on minced semimembranosus muscle (SM) over 14days of refrigerated storage in a high oxygen modified atmosphere. Tannin supplementation… CONTINUE READING
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The effects of tannins on ruminal biohydrogenation in vitro

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