Long Term Dietary Supplementation with Omega-3 Fatty Acids in Charolais Beef Cattle Reared in Italian Intensive Systems: Nutritional Profile and Fatty Acids Composition of Longissimus lumborum Muscle

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

(2021) Isa Fusaro et al.   Frontiers in Veterinary Science

The association between dietary fats and the incidence risk of cardiovascular outcomes: Tehran Lipid and Glucose Study

(2021) Zahra Gaeini et al.   Nutrition & Metabolism

Effect of Integration of Linseed and Vitamin E in Charolaise × Podolica Bulls’ Diet on Fatty Acids Profile, Beef Color and Lipid Stability

(2021) Valeria Maria Morittu et al.   Agriculture-Basel

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

(2018) Ramesh Kumar Saini et al.   LIFE SCIENCES

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Health Implications of Beef Intramuscular Fat Consumption

(2016) Declan J. Troy et al.   Korean Journal for Food Science of Animal Resources

Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids

(2016) Yasmina Baba et al.   MEAT SCIENCE

Intake and sources of dietary fatty acids in Europe: Are current population intakes of fats aligned with dietary recommendations?

(2015) Ans Eilander et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The influence of compound feed enrichment with rapeseed and linseed cake on the meat characteristics and fatty acids composition of beef bulls

(2015) Gintarė Baltrukonienė et al.   Zemdirbyste-Agriculture

Effect of dietary linseed on the nutritional value and quality of pork and pork products: Systematic review and meta-analysis

(2014) Carlo Corino et al.   MEAT SCIENCE

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

An overview of the nutritional value of beef and lamb meat from South America

(2014) M.C. Cabrera et al.   MEAT SCIENCE

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

(2014) Nigel D. Scollan et al.   MEAT SCIENCE

Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys

(2014) R. Micha et al.   BMJ-British Medical Journal

Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price

(2013) C.E. Realini et al.   MEAT SCIENCE

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

(2013) C. Mapiye et al.   MEAT SCIENCE

Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef color

(2013) P. Albertí et al.   MEAT SCIENCE

Kinetics of colour and texture changes of beef during storage

(2012) Daniela F. Olivera et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

(2011) Manuel Juárez et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

European beef consumers’ interest in a beef eating-quality guarantee

(2009) Wim Verbeke et al.   APPETITE

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

(2009) M. Musella et al.   JOURNAL OF ANIMAL SCIENCE

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

Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle1,2

(2007) H. J. LaBrune et al.   JOURNAL OF ANIMAL SCIENCE

Efficiency of extruded linseed for the finishing of grass-fed steers to counteract a decline of omega-3 fatty acids in the beef

(2007) R.H. Razminowicz et al.   Livestock Science

Colour, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips

(2007) P.G. Dunne et al.   MEAT SCIENCE

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition

(2007) H.E. Warren et al.   MEAT SCIENCE