Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

By N. Schreurs, Lane Ga, M. Tavendale, T. N. Barry, W. McNabb. 2008

87 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Animal Science and Zoology, Genetics

View Paper: https://www.semanticscholar.org/paper/b9841eb59d2dda9e689195b3c38afa8e2c30dc6a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Agronomy and Crop Science

1. P. O'kiely
2. L. Delaby

In Animal Science and Zoology

1. G. Luciano
2. V. Vasta

Citations in the corpus

• The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (2011, background): “Simitzis et al. (2008), found that feeding lambs with a concentrate-based diet supplemented with 1 ml/kg of oregano EO strongly reduced meat lipid oxidation over both refrigerated and frozen storage and attributed this effect to the PhCs present at high levels in the EO.”
• Forage Legumes for Grazing and Conserving in Ruminant Production Systems (2015, background): “sativa alone has been reported to give a more intense, unacceptable “sharp” and “sickly” flavor than meat from grass-fed sheep (Schreurs et al., 2008).”
• Nutritive value of forage legumes used for grazing and silage (2009, background): “In general, meat from sheep that consumed WC or LUC alone had a more intense flavour and odour than meat from grass-fed sheep (Schreurs et al., 2008).”