Dietary antioxidants protect meat quality

Lipids are one of the most important variables in meat quality and are especially vital to meat shelf life. Studies show that the most effective way of prolonging shelf life and maintaining quality is to introduce antioxidant protection through the diet. This article can also be found at Feed Mix, volume 12, no. 1   Join 26,000+ subscribers Subscribe to our newsletter to stay updated about all the need-to-know content in the feed sector, three times a week. [gravi