Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

  title={Volatiles in raw and cooked meat from lambs fed olive cake and linseed.},
  author={Rufielyn Sungcaya Gravador and Andrea A. Serra and G Luciano and Pietro Pennisi and Valentina Vasta and M. Mele and Mariano Pauselli and Alessandro Priolo},
  journal={Animal : an international journal of animal bioscience},
  volume={9 4},
This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM… CONTINUE READING


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