Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

Effects of dam breed and dietary source of n-3 polyunsaturated fatty acids on the growth and carcass characteristics of lambs sourced from hill sheep flocks

(2011) R. W. Annett et al.   Animal

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

(2011) Eric N. Ponnampalam et al.   MEAT SCIENCE

The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds

(2010) F. Noci et al.   Animal

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

(2010) M.T. Díaz et al.   FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Regulation of glucose and protein metabolism in growing steers by long-chain n-3 fatty acids in muscle membrane phospholipids is dose-dependent

(2009) M. Fortin et al.   Animal

Utilization of extruded linseed to modify fatty composition of intensively-reared lamb meat: Effect of associated cereals (wheat vs. corn) and linoleic acid content of the diet

(2009) V. Berthelot et al.   MEAT SCIENCE

Red meat consumption: An overview of the risks and benefits

(2009) Alison J. McAfee et al.   MEAT SCIENCE