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Bertolin, JrAuthorJoy, MAuthor
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Publicaciones > Article

Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Publicated to:Journal Of Animal Physiology And Animal Nutrition. 105 (3): 452-461 - 2021-05-01 105(3), doi: 10.1111/jpn.13483

Bertolin, Jr; Joy, M;

Affiliations

CITA Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Inst Agroalimentario Aragon IA2, Zaragoza, Spain - Author
Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable. Centro de Investigación y Tecnología Agroalimentaria de Aragón - Author
Univ Carthage, Lab Prod Anim & Fourrageres, INRA Tunisia, Ariana, Tunisia - Author

Abstract

Keywords: fatty acids; goats; meat; myrtle essential oils; oxidative status; Alpha-tocopherol; Cabras; Extracts; Fatty acids; Fatty-acid-composition; Goats; Growth-performance; In-vitro; Lambs; Meat; Milk; Myrtle essential oils; Oxidative status; Polyphenol content; Profile; Rosmarinus-officinalis l.; Rumen fermentation

Quality index

WoS Scopus by Scimago
Best Categ.Veterinary SciencesAnimal Science and Zoology
WoSScopus by ScimagoSPIFecytAgaurDialnetCircCapesMiar
IF2.7180.592--11.000
Rank30/145102/470
QQ1Q1-----A2
DD3D3-
TT1T1
PP80P22
Index ERIC-
Index Emergin-
Index AHCI-