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Items: 1 to 20 of 119

1.

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

Ponnampalam EN, Butler KL, McDonagh MB, Jacobs JL, Hopkins DL.

Meat Sci. 2012 Feb;90(2):297-303. doi: 10.1016/j.meatsci.2011.07.014. Epub 2011 Jul 27.

PMID:
21849235
2.

A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids.

Kouba M, Mourot J.

Biochimie. 2011 Jan;93(1):13-7. doi: 10.1016/j.biochi.2010.02.027. Epub 2010 Feb 25. Review.

PMID:
20188790
3.

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2010 Nov;86(3):665-73. doi: 10.1016/j.meatsci.2010.06.003. Epub 2010 Jun 11.

PMID:
20659783
4.

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

Ponnampalam EN, Burnett VF, Norng S, Hopkins DL, Plozza T, Jacobs JL.

Meat Sci. 2016 Jan;111:154-60. doi: 10.1016/j.meatsci.2015.09.007. Epub 2015 Sep 24.

PMID:
26409038
5.

Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue.

Demirel G, Wachira AM, Sinclair LA, Wilkinson RG, Wood JD, Enser M.

Br J Nutr. 2004 Apr;91(4):551-65.

PMID:
15035682
6.

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

Realini CE, Pérez-Juan M, Gou P, Díaz I, Sárraga C, Gatellier P, García-Regueiro JA.

Meat Sci. 2013 Jul;94(3):417-23. doi: 10.1016/j.meatsci.2013.03.007. Epub 2013 Mar 15.

PMID:
23566688
7.

Effect of dietary omega6/omega3 on growth performance, carcass traits, meat quality and fatty acid profiles of Beijing-you chicken.

Qi KK, Chen JL, Zhao GP, Zheng MQ, Wen J.

J Anim Physiol Anim Nutr (Berl). 2010 Aug 1;94(4):474-85. doi: 10.1111/j.1439-0396.2009.00932.x. Epub 2009 Aug 3.

PMID:
19663971
8.

Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.

D'Evoli L, Salvatore P, Lucarini M, Nicoli S, Aguzzi A, Gabrielli P, Lombardi-Boccia G.

Int J Food Sci Nutr. 2009;60 Suppl 5:38-49. doi: 10.1080/09637480802322103. Epub 2008 Dec 19.

PMID:
19107628
9.

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
10.

Dietary intakes and food sources of fatty acids for Belgian women, focused on n-6 and n-3 polyunsaturated fatty acids.

Sioen IA, Pynaert I, Matthys C, De Backer G, Van Camp J, De Henauw S.

Lipids. 2006 May;41(5):415-22.

PMID:
16933786
11.

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

Jose CG, Jacob RH, Pethick DW, Gardner GE.

Meat Sci. 2016 Jan;111:101-9. doi: 10.1016/j.meatsci.2015.08.006. Epub 2015 Aug 15.

PMID:
26360880
12.

Rat vitamin E status and heart lipid peroxidation: effect of dietary alpha-linolenic acid and marine n-3 fatty acids.

Javouhey-Donzel A, Guenot L, Maupoil V, Rochette L, Rocquelin G.

Lipids. 1993 Jul;28(7):651-5.

PMID:
8102771
13.

Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources.

Scerra M, Caparra P, Foti F, Cilione C, Zappia G, Motta C, Scerra V.

Meat Sci. 2011 Mar;87(3):229-33. doi: 10.1016/j.meatsci.2010.10.015. Epub 2010 Oct 23.

PMID:
21071156
14.

Level of polyunsaturated fatty acids and the n-6 to n-3 polyunsaturated fatty acid ratio in the rat diet alter serum lipid levels and lymphocyte functions.

Jeffery NM, Newsholme EA, Calder PC.

Prostaglandins Leukot Essent Fatty Acids. 1997 Aug;57(2):149-60. Erratum in: Prostaglandins Leukot Essent Fatty Acids 1997 Oct;57(4-5):526.

PMID:
9250698
15.

Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs.

Ponnampalam EN, Sinclair AJ, Hosking BJ, Egan AR.

J Anim Sci. 2002 Mar;80(3):628-36.

16.

The synergism of biochemical components controlling lipid oxidation in lamb muscle.

Ponnampalam EN, Norng S, Burnett VF, Dunshea FR, Jacobs JL, Hopkins DL.

Lipids. 2014 Aug;49(8):757-66. doi: 10.1007/s11745-014-3916-5. Epub 2014 Jun 6.

PMID:
24902796
17.

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.

Yousefi AR, Kohram H, Zare Shahneh A, Nik-khah A, Campbell AW.

Meat Sci. 2012 Dec;92(4):417-22. doi: 10.1016/j.meatsci.2012.05.004. Epub 2012 May 17.

PMID:
22652069
18.

Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts.

Wulf DM, Morgan JB, Sanders SK, Tatum JD, Smith GC, Williams S.

J Anim Sci. 1995 Feb;73(2):399-405.

19.
20.

Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.

Sales J, Koukolová V.

J Anim Sci. 2011 Sep;89(9):2836-48. doi: 10.2527/jas.2010-3335. Epub 2011 Apr 8.

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