Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis

Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs

(2020) Qiuyun Nong et al.   Animals

Overall assessment of fermented feed for pigs: a series of meta-analyses

(2019) Bocheng Xu et al.   JOURNAL OF ANIMAL SCIENCE

The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

(2019) P Nevrkla et al.   Veterinární medicína

Effects of fermented feed supplementation on pig growth performance: A meta-analysis

(2019) Bocheng Xu et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Potential Roles of n-3 PUFAs during Skeletal Muscle Growth and Regeneration

(2018) Bill Tachtsis et al.   Nutrients

Genetic Factors Affecting Pork Quality: Halothane and Rendement Napole Genes

(2016) Ramon Cesar D. Salas et al.   ANIMAL BIOTECHNOLOGY

The application of biosensors for drip loss analysis and glycolytic potential evaluation

(2016) Wiesław Przybylski et al.   MEAT SCIENCE

Improvement in the carcass traits and meat quality of growing-finishing Rongchang pigs by conjugated linoleic acid through altered gene expression of muscle fiber types

(2014) J.X. Huang et al.   GENETICS AND MOLECULAR RESEARCH

Flax and flaxseed oil: an ancient medicine & modern functional food

(2014) Ankit Goyal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sea cucumber and blue mussel: new sources of phospholipid enriched omega-3 fatty acids with a potential role in 3T3-L1 adipocyte metabolism

(2014) Hitesh Vaidya et al.   Food & Function

Intermuscular and intramuscular adipose tissues: Bad vs. good adipose tissues

(2014) Gary J Hausman et al.   Adipocyte

Contribution of the phosphagen system to postmortem muscle metabolism in AMP-activated protein kinase γ3 R200Q pig Longissimus muscle

(2013) Tracy L. Scheffler et al.   MEAT SCIENCE

Health benefits of conjugated linoleic acid (CLA)

(2013) Kazunori Koba et al.   Obesity Research & Clinical Practice

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

(2012) Maria Font-i-Furnols et al.   MEAT SCIENCE

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Different Dietary Protein and PUFA Interventions Alter the Fatty Acid Concentrations, but Not the Meat Quality, of Porcine Muscle

(2012) Dirk Dannenberger et al.   Nutrients

Genetic and environmental effects on meat quality

(2010) R.D. Warner et al.   MEAT SCIENCE

The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

(2010) St. Raj et al.   MEAT SCIENCE

Regulation of adipokine secretion by n-3 fatty acids

(2010) María J. Moreno-Aliaga et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

The Effect of Linseed on Intramuscular Fat Content and Adipogenesis Related Genes in Skeletal Muscle of Pigs

(2009) He-Feng Luo et al.   LIPIDS

Factors Affecting the Eating Quality of Pork

(2008) Tania M. Ngapo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION