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Items: 1 to 20 of 118

2.

Effect of diets containing n-3 fatty acids on muscle long-chain n-3 fatty acid content in lambs fed low- and medium-quality roughage diets.

Ponnampalam EN, Sinclairt AJ, Egan AR, Blakeley SJ, Leury BJ.

J Anim Sci. 2001 Mar;79(3):698-706.

3.

Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat.

Ponnampalam EN, Sinclair AJ, Egan AR, Ferrier GR, Leury BJ.

Meat Sci. 2002 Feb;60(2):125-32.

PMID:
22063235
4.
5.

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.

6.

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.

8.

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
9.

Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.

Franco D, González L, Bispo E, Latorre A, Moreno T, Sineiro J, Sánchez M, Núñez MJ.

Meat Sci. 2012 Apr;90(4):871-80. doi: 10.1016/j.meatsci.2011.10.008. Epub 2011 Oct 28.

PMID:
22193039
10.

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
11.

Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat.

Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO.

J Anim Sci Technol. 2017 Aug 21;59:17. doi: 10.1186/s40781-017-0143-7. eCollection 2017.

12.

Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E.

Corino C, Pastorelli G, Pantaleo L, Oriani G, Salvatori G.

Meat Sci. 1999 Jul;52(3):285-9.

PMID:
22062577
13.
14.

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.

15.

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.

16.

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

De Brito GF, Holman BWB, McGrath SR, Friend MA, van de Ven R, Hopkins DL.

Meat Sci. 2017 Aug;130:81-90. doi: 10.1016/j.meatsci.2017.04.001. Epub 2017 Apr 4.

PMID:
28441536
17.

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.

J Anim Sci. 2008 May;86(5):1191-9. doi: 10.2527/jas.2007-0479. Epub 2008 Feb 1.

18.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

Rey AI, Kerry JP, Lynch PB, López-Bote CJ, Buckley DJ, Morrissey PA.

J Anim Sci. 2001 May;79(5):1201-8.

19.

Relative contributions of animal and muscle effects to variation in beef lean color stability.

King DA, Shackelford SD, Wheeler TL.

J Anim Sci. 2011 May;89(5):1434-51. doi: 10.2527/jas.2010-3595. Epub 2010 Dec 23.

20.

Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle.

Aurousseau B, Bauchart D, Faure X, Galot AL, Prache S, Micol D, Priolo A.

Meat Sci. 2007 Jun;76(2):241-52. doi: 10.1016/j.meatsci.2006.11.005. Epub 2007 Jan 16.

PMID:
22064292

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