Archives Animal Breeding
Archives Animal Breeding
AAB
Articles | Volume 60, issue 2
Articles | Volume 60, issue 2
https://doi.org/10.5194/aab-60-105-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
https://doi.org/10.5194/aab-60-105-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
Articles | Volume 60, issue 2
Original study
 | 
15 May 2017
Original study |  | 15 May 2017

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Wiesław Przybylski, Elżbieta Żelechowska, Marian Czauderna, Danuta Jaworska, Katarzyna Kalicka, and Krzysztof Wereszka

Viewed

Total article views: 1,910 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
1,229 585 96 1,910 118 134
  • HTML: 1,229
  • PDF: 585
  • XML: 96
  • Total: 1,910
  • BibTeX: 118
  • EndNote: 134
Views and downloads (calculated since 15 May 2017)
Cumulative views and downloads (calculated since 15 May 2017)

Viewed (geographical distribution)

Total article views: 1,958 (including HTML, PDF, and XML) Thereof 1,950 with geography defined and 8 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Latest update: 06 Jul 2025
Download
Short summary
The aim of this study was to evaluate the meat quality of the longissimus muscle of lambs fed a diet containing 3 % rapeseed oil (RO) or a diet with 2 % RO and 1 % fish oil (FO), or experimental diets with addition of 2 % RO, 1 % FO, 0.1 % carnosic acid with 0.35 ppm Se as selenized yeast (SeY) or selenate (SeVI). The results showed that FO and SeVI affected the meat quality traits, especially ultimate pH, color, and muscle proteome profile as well as amino acid composition of muscle.
Read more
Share