Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs

Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs

ABSTRACT The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on carcass traits, meat quality and oxidative stability. Using POL in diets, meat colour characteristics were imp...

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Bibliographic Details
Main Authors: Sadegh Mayahi, Morteza Chaji, Kamal Shojaeian, Ghasem Jalilvand
Format: Article
Language:English
Published: Wiley 2025-03-01
Series:Veterinary Medicine and Science
Subjects:
fatty acid composition
flavonoids
meat colour
oxidative stability
phenolic compounds
Online Access:https://doi.org/10.1002/vms3.70224
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https://doi.org/10.1002/vms3.70224

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