Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb

Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system

(2011) Gema Nieto et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb

(2011) Gema Nieto et al.   SMALL RUMINANT RESEARCH

Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

(2010) M.T. Díaz et al.   FOOD CHEMISTRY

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Introduction of Distillate Rosemary Leaves into the Diet of the Murciano-Granadina Goat: Transfer of Polyphenolic Compounds to Goats' Milk and the Plasma of Suckling Goat Kids

(2010) Maria José Jordán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs1

(2009) A. E. Radunz et al.   JOURNAL OF ANIMAL SCIENCE

Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

(2009) Gema Nieto et al.   MEAT SCIENCE

Distribution of omega-3 fatty acids in tissues of rabbits fed a flaxseed-supplemented diet

(2009) Bradley P. Ander et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

(2008) P.G. Peiretti et al.   MEAT SCIENCE

Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils

(2007) María C. Rota et al.   FOOD CONTROL

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

(2007) J.D. Wood et al.   MEAT 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