The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls.

Animals (Basel) · 2025 · PMC12345492 · PMID 40804978

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highly significantp < 0.001actually significant

A quantitative analysis of lipid oxidation, using thiobarbituric acid reactive substances (TBARSs), revealed that the OC and OCEL groups exhibited markedly lower values than both the control (CON) and the linseed-only (EL) groups, with highly significant differences ( p < 0.001).

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