Format
Items per page
Sort by

Send to:

Choose Destination

Results: 1 to 20 of 127

1.

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat.

Luciano G, Biondi L, Scerra M, Serra A, Mele M, Lanza M, Priolo A.

Meat Sci. 2013 Oct;95(2):212-8. doi: 10.1016/j.meatsci.2013.05.015. Epub 2013 May 16.

PMID:
23747613
[PubMed - indexed for MEDLINE]
2.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.

Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ.

J Anim Sci. 2011 Nov;89(11):3759-68. doi: 10.2527/jas.2010-3795. Epub 2011 Jun 24.

PMID:
21705637
[PubMed - indexed for MEDLINE]
3.

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability.

Luciano G, Biondi L, Pagano RI, Scerra M, Vasta V, López-Andrés P, Valenti B, Lanza M, Priolo A, Avondo M.

Meat Sci. 2012 Sep;92(1):30-5. doi: 10.1016/j.meatsci.2012.03.017. Epub 2012 Apr 9.

PMID:
22542075
[PubMed - indexed for MEDLINE]
4.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids.

Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M.

Meat Sci. 2013 Mar;93(3):703-14. doi: 10.1016/j.meatsci.2012.11.033. Epub 2012 Nov 23.

PMID:
23273482
[PubMed - indexed for MEDLINE]
5.

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate.

Luciano G, Monahan FJ, Vasta V, Pennisi P, Bella M, Priolo A.

Meat Sci. 2009 Jun;82(2):193-9. doi: 10.1016/j.meatsci.2009.01.010. Epub 2009 Jan 14.

PMID:
20416762
[PubMed]
6.

Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.

Turner KE, McClure KE, Weiss WP, Borton RJ, Foster JG.

J Anim Sci. 2002 Oct;80(10):2513-21.

PMID:
12413072
[PubMed - indexed for MEDLINE]
7.

Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14 months.

Humada MJ, Sañudo C, Serrano E.

Meat Sci. 2014 Feb;96(2 Pt A):908-15. doi: 10.1016/j.meatsci.2013.10.004. Epub 2013 Oct 9.

PMID:
24211548
[PubMed - indexed for MEDLINE]
8.

Dietary citrus pulp reduces lipid oxidation in lamb meat.

Inserra L, Priolo A, Biondi L, Lanza M, Bognanno M, Gravador R, Luciano G.

Meat Sci. 2014 Apr;96(4):1489-93. doi: 10.1016/j.meatsci.2013.12.014. Epub 2013 Dec 28.

PMID:
24440744
[PubMed - indexed for MEDLINE]
9.

Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets.

Kamireddy N, Jittinandana S, Kenney PB, Slider SD, Kiser RA, Mazik PM, Hankins JA.

J Food Sci. 2011 May;76(4):S233-41. doi: 10.1111/j.1750-3841.2011.02121.x. Epub 2011 Apr 13.

PMID:
22417368
[PubMed - indexed for MEDLINE]
10.

Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.

Lee JH, Waller JC, Melton SL, Saxton AM, Pordesimo LO.

J Anim Sci. 2004 Sep;82(9):2734-41.

PMID:
15446490
[PubMed - indexed for MEDLINE]
11.

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

Vasta V, Mele M, Serra A, Scerra M, Luciano G, Lanza M, Priolo A.

J Anim Sci. 2009 Aug;87(8):2674-84. doi: 10.2527/jas.2008-1761. Epub 2009 Apr 24.

PMID:
19395521
[PubMed - indexed for MEDLINE]
12.

The forage type (grazing versus hay pasture) fed to ewes and the lamb sex affect fatty acid profile and lipogenic gene expression in the longissimus muscle of suckling lambs.

Dervishi E, Joy M, Alvarez-Rodriguez J, Serrano M, Calvo JH.

J Anim Sci. 2012 Jan;90(1):54-66. doi: 10.2527/jas.2011-4057. Epub 2011 Aug 19.

PMID:
21856892
[PubMed - indexed for MEDLINE]
13.

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.

O'Neill LM, Galvin K, Morrissey PA, Buckley DJ.

Br Poult Sci. 1998 Jul;39(3):365-71.

PMID:
9693817
[PubMed - indexed for MEDLINE]
14.

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
[PubMed - indexed for MEDLINE]
15.

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.

Nasri S, Luciano G, Vasta V, Aouadi D, Priolo A, Makkar HP, Ben Salem H.

Meat Sci. 2012 Dec;92(4):582-6. doi: 10.1016/j.meatsci.2012.06.003. Epub 2012 Jun 13.

PMID:
22771112
[PubMed - indexed for MEDLINE]
16.

Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs.

Radunz AE, Wickersham LA, Loerch SC, Fluharty FL, Reynolds CK, Zerby HN.

J Anim Sci. 2009 Dec;87(12):4082-91. doi: 10.2527/jas.2009-2059. Epub 2009 Aug 28.

PMID:
19717771
[PubMed - indexed for MEDLINE]
17.

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat.

Avila-Ramos F, Pro-Martínez A, Sosa-Montes E, Cuca-García JM, Becerril-Pérez C, Figueroa-Velasco JL, Ruiz-Feria CA, Hernández-Cázares AS, Narciso-Gaytán C.

Poult Sci. 2013 Jan;92(1):243-9. doi: 10.3382/ps.2012-02409.

PMID:
23243254
[PubMed - indexed for MEDLINE]
18.

Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat.

Aziza AE, Quezada N, Cherian G.

Poult Sci. 2010 Dec;89(12):2711-8. doi: 10.3382/ps.2009-00548.

PMID:
21076111
[PubMed - indexed for MEDLINE]
19.

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.

PMID:
18310496
[PubMed - indexed for MEDLINE]
20.

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

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

Poult Sci. 2010 Dec;89(12):2726-34. doi: 10.3382/ps.2010-00738.

PMID:
21076113
[PubMed - indexed for MEDLINE]
Format
Items per page
Sort by

Send to:

Choose Destination

Supplemental Content

Write to the Help Desk