Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef.
Michelle KearnsJean-Christophe JacquierSabine M HarrisonRaquel Cama-MoncunillTommy M BolandHelen SheridanAlan K KellySimona GrassoFrank J MonahanPublished in: Journal of the science of food and agriculture (2023)
Feeding steers on a botanically-diverse diet consisting of six plant species can improve the n-3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. This article is protected by copyright. All rights reserved.