Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality

Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids

(2014) T. Ribeiro et al.   BRITISH POULTRY SCIENCE

The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes1

(2013) M. S. Madeira et al.   JOURNAL OF ANIMAL SCIENCE

Development Rule of Intramuscular Fat Content in Chicken

(2010) Chang Guo-Bin et al.   Journal of Animal and Veterinary Advances

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

Effect of incremental levels of L-lysine and determination of the limiting amino acids in low crude protein corn-soybean meal diets for broilers

(2009) A. M. Waguespack et al.   POULTRY SCIENCE

Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

(2009) M. Betti et al.   POULTRY SCIENCE

Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids

(2009) C. Rymer et al.   POULTRY SCIENCE

Reducing the lysine to energy content in the grower growth phase diet increases intramuscular fat and improves the eating quality of thelongissimus thoracismuscle of gilts

(2008) D. N. D'Souza et al.   Australian journal of experimental agriculture

Effects of Fortifying Low Crude Protein Diet with Crystalline Amino Acids on Performance, Blood Ammonia Level, and Excreta Characteristics of Broiler Chicks

(2008) N. F. Namroud et al.   POULTRY SCIENCE

Effect of Low-Protein Diets Having Constant Energy-to-Protein Ratio on Performance and Carcass Characteristics of Broiler Chickens from One to Thirty-Five Days of Age

(2008) Z. Kamran et al.   POULTRY SCIENCE

Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them

(2008) D. Ian Givens et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE

Influence of Pasture Intake on the Fatty Acid Composition, and Cholesterol, Tocopherols, and Tocotrienols Content in Meat from Free-Range Broilers

(2007) P. I. P. Ponte et al.   POULTRY SCIENCE

The opposing effects of n−3 and n−6 fatty acids

(2007) Gerd Schmitz et al.   PROGRESS IN LIPID RESEARCH