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Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea

Sadegh Mayahi; Kamal Shojaeian; Morteza Chaji; Ghasem Jalilvand

Volume 52, Issue 2 , September 2021, , Pages 79-90

http://dx.doi.org/10.22059/ijas.2021.310436.653802

Abstract
  The aim of this study was to investigate the effect of using portulaca oleracea as a source of plant antioxidants for feeding fattening male lambs, on carcass traits, meat quality, and oxidative stability. Twenty-one male lambs with an average weight of 24±1.5 kg and 150±15 days old were ...  Read More