The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

(2017) Eric N. Ponnampalam et al.   MEAT SCIENCE

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae

(2016) Eric N. Ponnampalam et al.   MEAT SCIENCE

High dietary vitamin E and selenium improves feed intake and weight gain of finisher lambs and maintains redox homeostasis under hot conditions

(2016) S.S. Chauhan et al.   SMALL RUMINANT RESEARCH

High dietary selenium and vitamin E supplementation ameliorates the impacts of heat load on oxidative status and acid-base balance in sheep1,2

(2015) S. S. Chauhan et al.   JOURNAL OF ANIMAL SCIENCE

Dietary antioxidants at supranutritional doses improve oxidative status and reduce the negative effects of heat stress in sheep1,2

(2014) S. S. Chauhan et al.   JOURNAL OF ANIMAL SCIENCE

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

(2014) Eric N. Ponnampalam et al.   LIPIDS

Improving beef color stability: Practical strategies and underlying mechanisms

(2014) Surendranath P. Suman et al.   MEAT SCIENCE

Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium

(2014) Surinder S. Chauhan et al.   Animal Production Science

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Addition of Electrolyte and Ascorbic Acid in Feed during Heat Stress in Buffaloes

(2011) B. V. Sunil Kumar et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

(2011) E. Kasapidou et al.   MEAT SCIENCE

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

(2011) Eric N. Ponnampalam et al.   MEAT SCIENCE

Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain

(2011) Artemis P. Simopoulos   MOLECULAR NEUROBIOLOGY

Improving meat quality through natural antioxidants

(2011) Valeria Velasco et al.   Chilean Journal of Agricultural Research

Effects of shade on physiological changes, oxidative stress, and total antioxidant power in Thai Brahman cattle

(2010) Worapol Aengwanich et al.   INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

Heat stress activates phospholipase D and triggers PIP2accumulation at the plasma membrane and nucleus

(2009) Michael Mishkind et al.   PLANT JOURNAL