Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review
Authors
Keywords
-
Journal
Journal of Animal Science and Biotechnology
Volume 13, Issue 1, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-02-07
DOI
10.1186/s40104-021-00665-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of dietary pomegranate seed cake supplementation on performance, carcass characteristics and meat quality of growing lambs
- (2021) B. Kotsampasi et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits
- (2021) A. Maggiolino et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters
- (2020) Leonel N. Leal et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils
- (2020) Eliana Jerónimo et al. MEAT SCIENCE
- Changes in Plasma Fatty Acids, Free Amino Acids, Antioxidant Defense, and Physiological Stress by Oleuropein Supplementation in Pigs Prior to Slaughter
- (2020) Ana I. Rey et al. Antioxidants
- Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants
- (2020) Olaia Urrutia et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity
- (2020) Yuli A. Pena-Bermudez et al. Animals
- Omega-3 Long-Chain Polyunsaturated Fatty Acids, EPA and DHA: Bridging the Gap between Supply and Demand
- (2019) Douglas Tocher et al. Nutrients
- Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene
- (2019) Diego E. Carballo et al. MEAT SCIENCE
- Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs
- (2019) Leonel N Leal et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches
- (2019) V. Vasta et al. JOURNAL OF DAIRY SCIENCE
- 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
- Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat
- (2019) David Ranucci et al. SMALL RUMINANT RESEARCH
- Enhancing lipid oxidative stability of cooked‐chilled lamb meat through dietary rosemary diterpenes
- (2019) J. Ortuño et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing system
- (2019) Yixuan Fan et al. MEAT SCIENCE
- Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge
- (2019) Giuseppe Luciano et al. MEAT SCIENCE
- Microbial Phenolic Metabolites: Which Molecules Actually Have an Effect on Human Health?
- (2019) María Marhuenda-Muñoz et al. Nutrients
- Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics
- (2019) Biondi et al. Foods
- Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
- (2019) Honor B. Calnan et al. Livestock Science
- Impact of purified lignin on performance, rumen health, oxidative stress control and meat quality of lambs fed a high-concentrate diet
- (2019) Helena Viel Alves Bezerra et al. Livestock Science
- Safflower seeds in the diet of feedlot lambs improved fat carcass, colour, and fatty acid profile of the meat
- (2019) M.S. Ferreira et al. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE
- Dietary pomegranate by-product improves oxidative stability of lamb meat
- (2019) Antonio Natalello et al. MEAT SCIENCE
- Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara
- (2018) B. Valenti et al. Animal
- Influence of dietary supplementation with sunflower oil and quebracho tannins on growth performance and meat fatty acid profile of Awassi lambs
- (2018) H.E.M. Kamel et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb
- (2018) M. Bellés et al. FOOD CHEMISTRY
- Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
- (2018) Obert C. Chikwanha et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α -tocopheryl acetate supplemented diets
- (2018) Panagiotis E Simitzis et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat
- (2018) Y. Yagoubi et al. MEAT SCIENCE
- A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system
- (2018) Cameron G. Jose et al. MEAT SCIENCE
- Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat
- (2018) Anny Graycy Vasconcelos de Oliveira Lima et al. PLoS One
- Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb
- (2018) S. Smeti et al. SMALL RUMINANT RESEARCH
- Effect of diet lipid source (linseed vs. soybean) and gender on performance, meat quality and intramuscular fatty acid composition in fattening lambs
- (2018) A.M. Facciolongo et al. SMALL RUMINANT RESEARCH
- Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities
- (2018) P. G. Toral et al. Animal
- The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets
- (2018) S. Lob�n et al. Animal Production Science
- Growth performance, carcass and meat quality of lambs supplemented different vegetable oils
- (2018) Renata Miltko et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Effect of dietary inclusion of safflower meal on ruminal fermentation, growth performance, carcass characteristics and meat quality of lambs
- (2018) German Buendía R. et al. CANADIAN JOURNAL OF ANIMAL SCIENCE
- Lipid oxidation in meat: mechanisms and protective factors – a review
- (2018) Ana Beatriz AMARAL et al. Food Science and Technology
- Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties
- (2018) Iria Muíño et al. MOLECULES
- Supranutritional doses of vitamin E to improve lamb meat quality
- (2018) Marc Bellés et al. MEAT SCIENCE
- Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat
- (2018) G. Baldi et al. MEAT SCIENCE
- Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period
- (2018) J. Quiñones et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1
- (2017) S. Lobón et al. JOURNAL OF ANIMAL SCIENCE
- Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
- (2017) Iria Muíño et al. JOURNAL OF CLEANER PRODUCTION
- Feeding microalgae increases omega 3 fatty acids of fat deposits and muscles in light lambs
- (2017) M.T. Díaz et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract
- (2017) Marc Bellés et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Microalgae as feed ingredients for livestock production and meat quality: A review
- (2017) Marta S. Madeira et al. Livestock Science
- Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn
- (2017) C.E. Realini et al. MEAT SCIENCE
- 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
- Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties
- (2017) A.I. Andrés et al. MEAT SCIENCE
- The type of forage and condensed tannins in dams’ diet: Influence on meat shelf life of their suckling lambs
- (2017) S. Lobón et al. SMALL RUMINANT RESEARCH
- Influence of dietary oils on performance, blood metabolites, purine derivatives, cellulase activity and muscle fatty acid composition in fattening lambs
- (2017) R. Parvar et al. SMALL RUMINANT RESEARCH
- Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere
- (2016) J. Ortuño et al. Animal
- Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes
- (2016) Jordi Ortuño et al. FOOD CHEMISTRY
- Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
- (2016) C.G. Jose et al. MEAT SCIENCE
- Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds
- (2016) Danuta Jaworska et al. MEAT SCIENCE
- Effects of Addition of Linseed and Marine Algae to the Diet on Adipose Tissue Development, Fatty Acid Profile, Lipogenic Gene Expression, and Meat Quality in Lambs
- (2016) Olaia Urrutia et al. PLoS One
- Growth performance, hematology, and meat quality characteristics of Mutton Merino lambs fed canola-based diets
- (2016) M. Sekali et al. TROPICAL ANIMAL HEALTH AND PRODUCTION
- Fatty acids and oxidative stability of meat from lambs fed carob-containing diets
- (2015) Rufielyn S. Gravador et al. FOOD CHEMISTRY
- Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat
- (2015) Marion Girard et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils
- (2015) A. Francisco et al. MEAT SCIENCE
- Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere
- (2015) Jordi Ortuño et al. MEAT SCIENCE
- The effects of linseed or chia seed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs
- (2015) O. Urrutia et al. SMALL RUMINANT RESEARCH
- Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum
- (2015) Fabiana Alves de Almeida et al. Animal Production Science
- The relationship between muscleα-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter
- (2014) Laura González-Calvo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- The impact of supplementing lambs with algae on growth, meat traits and oxidative status
- (2014) D.L. Hopkins et al. MEAT SCIENCE
- The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils
- (2014) Dorra Aouadi et al. MEAT SCIENCE
- Effect of dietary carnosic acid on meat quality from suckling lambs
- (2014) Lara Morán et al. SMALL RUMINANT RESEARCH
- Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs
- (2014) Jesus De la Fuente-Vazquez et al. SPANISH JOURNAL OF AGRICULTURAL RESEARCH
- Fat and fatty acid content and composition of forages: A meta-analysis
- (2013) F. Glasser et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep
- (2013) Patricia López-Andrés et al. BRITISH JOURNAL OF NUTRITION
- Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
- (2013) Alaa El-Din A. Bekhit et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Tannins in forage plants and their role in animal husbandry and environmental sustainability: a review
- (2013) G. Piluzza et al. GRASS AND FORAGE SCIENCE
- Polyphenol compounds in the chicken/animal diet: from the past to the future
- (2013) P. F. Surai JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
- Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs
- (2013) Naziha Atti et al. JOURNAL OF APPLIED ANIMAL RESEARCH
- Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs
- (2013) Valentina Vasta et al. MEAT SCIENCE
- Alpha-linolenic and linoleic acid in meat and adipose tissue of grazing lambs differ among alpine pasture types with contrasting plant species and phenolic compound composition
- (2013) H. Willems et al. SMALL RUMINANT RESEARCH
- Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol
- (2012) Jacobo Iglesias et al. FOOD CHEMISTRY
- Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids
- (2012) G. Luciano et al. MEAT SCIENCE
- Performance and carcass characteristics of lambs fed diets with fat and vitamin E
- (2012) Adriana Paiva Paula Pinto et al. REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE
- Effect of whole-crop pea (Pisum sativum L.) silages differing in condensed tannin content as a substitute for grass silage and soybean meal on the performance, metabolism, and carcass characteristics of lambs
- (2011) K. J. Hart et al. JOURNAL OF ANIMAL SCIENCE
- Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs
- (2011) E. Kasapidou et al. MEAT SCIENCE
- Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs
- (2011) L. Morán et al. MEAT SCIENCE
- The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality
- (2011) Valentina Vasta et al. SMALL RUMINANT RESEARCH
- 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
- A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids
- (2010) Maryline Kouba et al. BIOCHIMIE
- Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet
- (2010) G. Luciano et al. FOOD CHEMISTRY
- Effect of concentrate supplementation at pasture and inclusion of condensed tannins (Quebracho) in concentrates on lamb performance and faecal egg and worm counts
- (2010) L.E.R. Dawson et al. Livestock Science
- Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat
- (2010) G. Ripoll et al. MEAT SCIENCE
- Chemistry and Biochemistry of Dietary Polyphenols
- (2010) Rong Tsao Nutrients
- Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review
- (2009) Vanessa B. Woods et al. Livestock Science
- Δ9 desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins
- (2009) Valentina Vasta et al. MEAT SCIENCE
- Animal performance and fatty acid composition of lambs fed with different vegetable oils
- (2009) T. Manso et al. MEAT SCIENCE
- Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet
- (2009) Gema Nieto et al. MEAT SCIENCE
- Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis
- (2008) I. Álvarez et al. Animal
- Dietary omega 3 fatty acids and the developing brain
- (2008) Sheila M. Innis BRAIN RESEARCH
- Beneficial and detrimental effects of dietary condensed tannins for sustainable sheep and goat production—Progress and challenges
- (2007) Garry Waghorn ANIMAL FEED SCIENCE AND TECHNOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now