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Items: 1 to 20 of 95

1.

Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig.

Cava R, Ruiz J, López-Bote C, Martín L, García C, Ventanas J, Antequera T.

Meat Sci. 1997 Feb;45(2):263-70.

PMID:
22061308
2.

Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat.

Ruiz J, Cava R, Antequera T, Martín L, Ventanas J, López-Bote CJ.

Meat Sci. 1998 Jun;49(2):155-63.

PMID:
22063305
3.
4.

Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle.

Zhang S, Knight TJ, Stalder KJ, Goodwin RN, Lonergan SM, Beitz DC.

J Anim Breed Genet. 2009 Aug;126(4):259-68. doi: 10.1111/j.1439-0388.2008.00782.x.

PMID:
19630876
5.

Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols.

Tejeda JF, Gandemer G, Antequera T, Viau M, García C.

Meat Sci. 2002 Apr;60(4):357-63.

PMID:
22063638
6.

Volatile compounds of dry hams from Iberian pigs.

López MO, de la Hoz L, Cambero MI, Gallardo E, Reglero G, Ordóñez JA.

Meat Sci. 1992;31(3):267-77. doi: 10.1016/0309-1740(92)90057-B.

PMID:
22059628
7.

Divergent incorporation of dietary trans fatty acids in different serum lipid fractions.

Vidgren HM, Louheranta AM, Agren JJ, Schwab US, Uusitupa MI.

Lipids. 1998 Oct;33(10):955-62.

PMID:
9832074
8.

Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig.

Tejerina D, García-Torres S, Cabeza de Vaca M, Vázquez FM, Cava R.

Food Chem. 2012 Jul 15;133(2):293-9. doi: 10.1016/j.foodchem.2012.01.025. Epub 2012 Jan 25.

PMID:
25683398
9.

Effects of different quantities of fat on serum and liver lipids, phospholipid class distribution and fatty acid composition in alcohol-treated rats.

Ristić-Medić D, Ristić G, Tepsić V, Ristić GN.

J Nutr Sci Vitaminol (Tokyo). 2003 Dec;49(6):367-74.

PMID:
14974725
10.

n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding.

Tejeda JF, García C, Petrón MJ, Andrés AI, Antequera T.

Meat Sci. 2001 Apr;57(4):371-7.

PMID:
22061709
11.

Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams.

Petrón MJ, Muriel E, Timón ML, Martín L, Antequera T.

Meat Sci. 2004 Sep;68(1):71-7.

PMID:
22062009
12.
13.

Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

Andrés AI, Cava R, Mayoral AI, Tejeda JF, Morcuende D, Ruiz J.

Meat Sci. 2001 Sep;59(1):39-47.

PMID:
22062504
15.
16.

Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat.

Rey AI, Daza A, López-Carrasco C, López-Bote CJ.

Meat Sci. 2006 May;73(1):66-74. doi: 10.1016/j.meatsci.2005.10.018. Epub 2005 Dec 22.

PMID:
22062055
17.
18.

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition.

Apple JK, Maxwell CV, Galloway DL, Hutchison S, Hamilton CR.

J Anim Sci. 2009 Apr;87(4):1407-22. doi: 10.2527/jas.2008-1453. Epub 2008 Dec 9.

19.
20.

Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons.

Tejerina D, García-Torres S, de Vaca MC, Vázquez FM, Cava R.

Meat Sci. 2012 Feb;90(2):414-9. doi: 10.1016/j.meatsci.2011.08.010. Epub 2011 Aug 24.

PMID:
21924560

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