We study effects of fish oil (FO), carnosic acid (CA) and chemical forms of dietary Se (SeY) and (SeVI) on lamb meat quality.
The diet with SeVI reduced atherogenic and thrombogenic fatty acid levels in meat.
The diet with SeVI reduced the fatty acid level in meat.
The diet with FO, CA and SeVI reduced juiciness, tenderness and overall meat quality.
The diet with FO and CA reduced the ratio of n-6PUFA to n-3PUFA in meat.