Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality.
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Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional propertiesEffect of the feeding system on the fatty acid composition, expression of the Delta9-desaturase, Peroxisome Proliferator-Activated Receptor Alpha, Gamma, and Sterol Regulatory Element Binding Protein 1 genes in the semitendinous muscle of light lambA changing climate for grassland research.Functional expression of a Delta12 fatty acid desaturase gene from spinach in transgenic pigs.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.Effects of oils rich in linoleic and α-linolenic acids on fatty acid profile and gene expression in goat meatProteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium.From SNP co-association to RNA co-expression: novel insights into gene networks for intramuscular fatty acid composition in porcineGenome-wide association between single nucleotide polymorphisms with beef fatty acid profile in Nellore cattle using the single step procedure.Factors affecting the eating quality of pork.Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.Significance of Increasing n-3 PUFA Content in Pork on Human Health.Review: In vivo and postmortem effects of feed antioxidants in livestock: a review of the implications on authorization of antioxidant feed additives.Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic Dehesa.Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocadoOxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content.Effects of deep-bedded finishing system on market pig performance, composition and pork quality.The effect of grazing on the fatty acid profile of longissimus thoracis muscle in Galician Blond calves.Food restriction and refeeding in lambs influence muscle antioxidant status.Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets.Antioxidant effects of ryegrass phenolics in lamb liver and plasma.The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge.Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue.mRNA Expression of lipogenic enzymes in mammary tissue and fatty acid profile in milk of dairy cows fed flax hulls and infused with flax oil in the abomasum.Effect of muscle type, sire breed, and time of weaning on fatty acid composition of finishing steers.Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage.Growth performance and pork fat quality as measured by three methods of pigs fed 20% DDGS and slaughtered using a standard industry split marketing strategy.Alteration of fatty acid profile and nucleotide-related substances in post-mortem breast meat of α-lipoic acid-fed broiler chickens.Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat.Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.The influence of season on the sensory profile of Egyptian goose (Alopochen aegyptiacus) meat.The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs.Effect of supplementation with antioxidants on the quality of bovine milk and meat productionDifferences on meat quality of local cattle breed from outermost EU zone vs. commercialPerfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejoFatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcassCarcass characteristics, physicochemical changes and oxidative stress indicators of meat from sheep fed diets with coffee pulp
P2860
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P2860
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality.
description
1997 nî lūn-bûn
@nan
1997年の論文
@ja
1997年論文
@yue
1997年論文
@zh-hant
1997年論文
@zh-hk
1997年論文
@zh-mo
1997年論文
@zh-tw
1997年论文
@wuu
1997年论文
@zh
1997年论文
@zh-cn
name
Factors influencing fatty acid ...... nts in improving meat quality.
@en
type
label
Factors influencing fatty acid ...... nts in improving meat quality.
@en
prefLabel
Factors influencing fatty acid ...... nts in improving meat quality.
@en
P356
P1476
Factors influencing fatty acid ...... nts in improving meat quality.
@en
P304
P356
10.1079/BJN19970134
P478
78 Suppl 1
P577
1997-07-01T00:00:00Z