Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs

Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China

(2019) Wei CHEN   Journal of Zhejiang University-SCIENCE B

N-3 polyunsaturated fatty acids ameliorate hepatic steatosis via the PPAR-α/CPT-1α pathway in a mouse model of parenteral nutrition

(2018) Feng Tian et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

(2018) Maria Buła et al.   FOOD CHEMISTRY

A summary of meat intakes and health burdens

(2017) C S C Yip et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Effects of Dietary n-6:n-3 PUFA Ratios on Lipid Levels and Fatty Acid Profile of Cherry Valley Ducks at 15–42 Days of Age

(2017) Mengmeng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ω3-Polyunsaturated fatty acids for heart failure: Effects of dose on efficacy and novel signaling through free fatty acid receptor 4

(2017) Timothy D. O'Connell et al.   JOURNAL OF MOLECULAR AND CELLULAR CARDIOLOGY

Low dietary n-6/n-3 polyunsaturated fatty acid ratio prevents induced oral carcinoma in a hamster pouch model

(2017) Hsiu-Chuan Lee et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Efficacy of dietary supplementation of fatty acid compound on performance and production in finishing pigs

(2017) Santi Devi Upadhaya et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Evaluation of Decalcification Techniques for Rat Femurs Using HE and Immunohistochemical Staining

(2017) Haixia Liu et al.   Biomed Research International

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

Significance of Increasing n-3 PUFA Content in Pork on Human Health

(2015) Xianyong Ma et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Pork as a Source of Omega-3 (n-3) Fatty Acids

(2015) Michael Dugan et al.   Journal of Clinical Medicine

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

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat

(2014) Eli Gjerlaug-Enger et al.   Food Science & Nutrition

n-6:n-3 PUFA ratio is involved in regulating lipid metabolism and inflammation in pigs

(2013) Yehui Duan et al.   BRITISH JOURNAL OF NUTRITION

Myostatin knockout drives browning of white adipose tissue through activating the AMPK-PGC1α-Fndc5 pathway in muscle

(2013) Tizhong Shan et al.   FASEB JOURNAL

Fatty Acid and Transcriptome Profiling of Longissimus Dorsi Muscles between Pig Breeds Differing in Meat Quality

(2013) Kaifan Yu et al.   International Journal of Biological Sciences

Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

(2013) Patrick C.H. Morel et al.   MEAT SCIENCE

Effect of supplementation of the maternal diet with fish oil or linseed oil on fatty-acid composition and expression of Δ5- and Δ6-desaturase in tissues of female piglets

(2009) J. Missotten et al.   Animal

Production of Docosahexaenoic Acid (DHA) Enriched Bacon

(2009) William Jon Meadus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Peripartal feeding strategy with different n-6: n-3 ratios in sows: effect on gene expression in backfat white adipose tissue postpartum

(2008) Georgios A. Papadopoulos et al.   BRITISH JOURNAL OF NUTRITION

Dietary Polyunsaturated Fat Reduces Skin Fat as Well as Abdominal Fat in Broiler Chickens

(2008) G. Ferrini et al.   POULTRY SCIENCE