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Items: 1 to 20 of 141

1.

Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meat.

Morel PC, Leong J, Nuijten WG, Purchas RW, Wilkinson BH.

Meat Sci. 2013 Oct;95(2):151-9. doi: 10.1016/j.meatsci.2013.04.047. Epub 2013 Apr 26.

PMID:
23739265
2.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs.

Morel PC, Janz JA, Zou M, Purchas RW, Hendriks WH, Wilkinson BH.

J Anim Sci. 2008 May;86(5):1145-55. doi: 10.2527/jas.2007-0358. Epub 2008 Feb 13.

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4.

Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.

Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K.

J Anim Sci. 2008 Jun;86(6):1418-25. doi: 10.2527/jas.2007-0032. Epub 2008 Feb 29.

5.
6.

n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil.

López-Ferrer S, Baucells MD, Barroeta AC, Grashorn MA.

Poult Sci. 2001 Jun;80(6):741-52.

PMID:
11441841
7.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs.

Janz JA, Morel PC, Purchas RW, Corrigan VK, Cumarasamy S, Wilkinson BH, Hendriks WH.

J Anim Sci. 2008 Jun;86(6):1402-9. doi: 10.2527/jas.2007-0437. Epub 2008 Feb 29.

8.

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.

Poult Sci. 2011 Feb;90(2):473-80. doi: 10.3382/ps.2010-01002.

PMID:
21248346
9.

Effect of dietary lipid source on conjugated linoleic acid concentrations in milk fat.

Chouinard PY, Corneau L, Butler WR, Chilliard Y, Drackley JK, Bauman DE.

J Dairy Sci. 2001 Mar;84(3):680-90.

PMID:
11286421
10.

Effects of dietary components including garlic on concentrations of skatole and indole in subcutaneous fat of female pigs.

Leong J, Morel PC, Purchas RW, Wilkinson BH.

Meat Sci. 2011 May;88(1):45-50. doi: 10.1016/j.meatsci.2010.12.001. Epub 2010 Dec 13.

PMID:
21216539
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12.

Dietary combination effects of conjugated linoleic acid and flaxseed or fish oil on the concentration of linoleic and arachidonic acid in poultry meat.

Shin D, Narciso-Gaytán C, Park JH, Smith SB, Sánchez-Plata MX, Ruiz-Feria CA.

Poult Sci. 2011 Jun;90(6):1340-7. doi: 10.3382/ps.2010-01167.

PMID:
21597077
14.

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.

Aghaei N, Safamehr A, Mehmannavaz Y, Chekaniazar S.

Animal. 2012 Dec;6(12):2031-40. doi: 10.1017/S1751731112000924. Epub 2012 May 10.

PMID:
23031324
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17.

Different dietary protein and PUFA interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscle.

Dannenberger D, Nuernberg K, Nuernberg G, Priepke A.

Nutrients. 2012 Sep;4(9):1237-46. doi: 10.3390/nu4091237. Epub 2012 Sep 5.

18.

Changes in milk fatty acid profile and animal performance in response to fish oil supplementation, alone or in combination with sunflower oil, in dairy ewes.

Toral PG, Frutos P, Hervás G, Gómez-Cortés P, Juárez M, de la Fuente MA.

J Dairy Sci. 2010 Apr;93(4):1604-15. doi: 10.3168/jds.2009-2530.

PMID:
20338438
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20.

Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources.

Komprda T, Zelenka J, Fajmonová E, Fialová M, Kladroba D.

J Agric Food Chem. 2005 Aug 24;53(17):6804-12.

PMID:
16104803
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