Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets.
Panagiotis E SimitzisMaria A CharismiadouMichael GoliomytisAlexis CharalambousIna NtetskaElisabeth GiamouriStelios G DeligeorgisPublished in: Journal of the science of food and agriculture (2018)
Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry.