2021
DOI: 10.1071/an20238
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Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C

Abstract: Context Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters. Aims This study was conducted to determine the effect of vitamin C (VC) supplementations on fatty acid (FA), lipids oxidation and sensory attributes of Longissimus lumborum muscles of Xhosa goats subjected to different watering regimen. Methods In total, 42 goats were randomly assigned into seven treatments: without water restriction, WR (W0, cont… Show more

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