Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.
Leonel N LealJosé A BeltránVerónica AlonsoJosé M BelloLeo A den HartogWouter H HendriksJavier Martín-TeresoPublished in: Journal of the science of food and agriculture (2017)
The quantification of these effects demonstrated that the biological activity value of 1.36 used to distinguish both vitamin E sources is not appropriate for meat quality enhancing properties. © 2017 Society of Chemical Industry.