Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

(2022) Javier Álvarez-Rodríguez et al.   Journal of Animal Science and Biotechnology

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

(2021) Giuseppe Scarpa et al.   Animals

Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

(2021) Chae-Hyung Sun et al.   Animals

Dietary supplementation of extruded linseed and calcium soap for augmenting meat attributes and fatty acid profile of longissimus thoracis muscle and adipose tissue in finisher Malpura lambs

(2020) R.S. Bhatt et al.   SMALL RUMINANT RESEARCH

Effect of duration of linseed diet supplementation before slaughter on the performances, meat fatty acid composition and rumen bacterial community of fattening lambs

(2020) Fei Li et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

The effect of Rosemary ( Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

(2020) Yomna Ben Abdelmalek et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system

(2019) Hung Van Le et al.   Scientific Reports

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

Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet

(2019) Yulong Luo et al.   Food Science & Nutrition

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

(2018) M. Bellés et al.   FOOD CHEMISTRY

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Dietary Supplementation with Oregano and Linseed in Garganica Suckling Kids: Effects on Growth Performances and Meat Quality

(2018) Pasqua Rotondi et al.   PAKISTAN JOURNAL OF ZOOLOGY

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

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

(2018) Vasiliki Gkarane et al.   JOURNAL OF FOOD SCIENCE

Effects of feeding regimens on meat quality, fatty acid composition and metabolism as related to gene expression in Chinese Sunit sheep

(2018) Bohui Wang et al.   SMALL RUMINANT RESEARCH

Effect of Diet Supplementation with Quinoa Seed and/or Linseed on Immune Response, Productivity and Meat Quality in Merinos Derived Lambs

(2018) Rosaria Marino et al.   Animals

Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action

(2018) Larissa Socrier et al.   FOOD CHEMISTRY

Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness

(2017) Antonella della Malva et al.   MEAT SCIENCE

The relationship between muscle fiber characteristics and some meat quality parameters in Turkish native sheep breeds

(2017) Emre Şirin et al.   SMALL RUMINANT RESEARCH

Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail Lines

(2016) Y. M. Choi et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

(2016) L.B. Pouzo et al.   MEAT SCIENCE

Effect of flaxseed on the fatty acid profile of egg yolk and antioxidant status of their neonatal offspring in Huoyan geese

(2015) W. Chen et al.   Animal

Effects of dietary n-6:n-3 PUFA ratio on fatty acid composition, free amino acid profile and gene expression of transporters in finishing pigs

(2015) Fengna Li et al.   BRITISH JOURNAL OF NUTRITION

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork

(2013) S.-H. Zhang et al.   GENETICS AND MOLECULAR RESEARCH

Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

(2013) Naziha Atti et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

(2013) Gap-Don Kim et al.   MEAT SCIENCE

Expression of MyHC genes, composition of muscle fiber type and their association with intramuscular fat, tenderness in skeletal muscle of Simmental hybrids

(2013) Ming Zhang et al.   MOLECULAR BIOLOGY REPORTS

Cluster analysis application identifies muscle characteristics of importance for beef tenderness

(2012) Sghaier Chriki et al.   BMC BIOCHEMISTRY

Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

(2010) D.W. Jeong et al.   MEAT SCIENCE

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

(2010) Young-Hwa Hwang et al.   MEAT SCIENCE

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination

(2010) Valentina Vasta et al.   MEAT SCIENCE

Polyphenolic Transmission to Segureño Lamb Meat from Ewesʼ Diet Supplemented with the Distillate from Rosemary (Rosmarinus officinalis) Leaves

(2008) Inmaculada Moñino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Duration of dietary linseed feeding affects the intramuscular fat, muscle mass and fatty acid composition in pig muscle

(2008) F.R. Huang et al.   Livestock Science

Meat quality and fatty acid composition of lipids in muscle and fatty tissue of Skudde lambs fed grass versus concentrate

(2007) Karin Nuernberg et al.   SMALL RUMINANT RESEARCH