The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

(2020) Shedrach Benjamin Pewan et al.   Genes

n – 3 Docosapentaenoic acid

(2020) Samaneh Ghasemi Fard et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate

(2020) Eric N. Ponnampalam et al.   MEAT SCIENCE

Muscle Antioxidant Enzymes Activity and Gene Expression Are Altered by Diet-Induced Increase in Muscle Essential Fatty Acid (α-linolenic acid) Concentration in Sheep Used as a Model

(2019) Eric Ponnampalam et al.   Nutrients

Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality

(2019) Benjamin W.B. Holman et al.   SMALL RUMINANT RESEARCH

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

(2019) Benjamin W.B. Holman et al.   MEAT SCIENCE

Increasing omega-3 levels in meat from ruminants under pasture-based systems

(2018) E.N. PONNAMPALAM et al.   REVUE SCIENTIFIQUE ET TECHNIQUE-OFFICE INTERNATIONAL DES EPIZOOTIES

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

(2017) Gerlane F. De Brito et al.   MEAT SCIENCE

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

(2017) Eric N. Ponnampalam et al.   MEAT SCIENCE

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

(2016) Gerlane F. De Brito et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2016) Eric N. Ponnampalam et al.   MEAT SCIENCE

Positive Selection on a Regulatory Insertion–Deletion Polymorphism inFADS2Influences Apparent Endogenous Synthesis of Arachidonic Acid

(2016) Kumar S. D. Kothapalli et al.   MOLECULAR BIOLOGY AND EVOLUTION

Australians are not Meeting the Recommended Intakes for Omega-3 Long Chain Polyunsaturated Fatty Acids: Results of an Analysis from the 2011–2012 National Nutrition and Physical Activity Survey

(2016) Barbara Meyer   Nutrients

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

(2016) Artemis Simopoulos   Nutrients

Forms of n-3 (ALA, C18:3n-3 or DHA, C22:6n-3) Fatty Acids Affect Carcass Yield, Blood Lipids, Muscle n-3 Fatty Acids and Liver Gene Expression in Lambs

(2015) Eric N. Ponnampalam et al.   LIPIDS

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

(2014) Eric N. Ponnampalam et al.   LIPIDS

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

(2014) Iria Muíño et al.   MEAT SCIENCE

Increased dietary α-linolenic acid has sex-specific effects upon eicosapentaenoic acid status in humans: re-examination of data from a randomised, placebo-controlled, parallel study

(2014) Caroline E Childs et al.   Nutrition Journal

Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review

(2012) Javier Aranceta et al.   BRITISH JOURNAL OF NUTRITION

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

(2012) Eric N. Ponnampalam et al.   MEAT SCIENCE

Docosahexaenoic acid synthesis from alpha-linolenic acid is inhibited by diets high in polyunsaturated fatty acids

(2012) R.A. Gibson et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

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

Fats and Fatty Acid Requirements for Adults

(2009) I. Elmadfa et al.   ANNALS OF NUTRITION AND METABOLISM

Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

(2009) W.M. Nimal Ratnayake et al.   ANNALS OF NUTRITION AND METABOLISM

An alternate pathway to long-chain polyunsaturates: theFADS2gene product Δ8-desaturates 20:2n-6 and 20:3n-3

(2009) Woo Jung Park et al.   JOURNAL OF LIPID RESEARCH

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings

(2009) E.N. Ponnampalam et al.   MEAT SCIENCE

A genome-wide perspective of genetic variation in human metabolism

(2009) Thomas Illig et al.   NATURE GENETICS

Dietary n−6 and n−3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention

(2008) Gian Luigi Russo   BIOCHEMICAL PHARMACOLOGY

Changes in the Fatty Acid Composition ofM. longissimus dorsiof Lamb during Storage in a High-Oxygen Modified Atmosphere at Different Levels of Dietary Vitamin E Supplementation

(2008) Inma Álvarez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk

(2007) M. Lourenço et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY