Редактирование: CNTRL (раздел)

==Publications==

{{medline-entry
|title=Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.
|pubmed-url=https://pubmed.ncbi.nlm.nih.gov/26318758
|abstract=Angus steers were grazed on unsupplemented pasture ([[CNTRL]]), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P<0.05) when feeding [[CNTRL]] and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P<0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P<0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM.
|mesh-terms=* Animals
* Animals, Inbred Strains
* Antioxidants
* Argentina
* Cattle
* Diet
* Dietary Fats
* Flax
* Food Packaging
* Food Quality
* Food Storage
* Herbivory
* Humans
* Lipid Peroxidation
* Male
* Meat
* Muscle, Skeletal
* Oxidation-Reduction
* Pigments, Biological
* Seeds
* Weight Gain
* Zea mays
|keywords=* Aging
* Antioxidant
* Argentine beef
* Oil seeds
* Oxidative stability
* Pasture
* Retail display
|full-text-url=https://sci-hub.do/10.1016/j.meatsci.2015.07.026
}}