These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 29059539)

  • 1. Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat.
    Yagoubi Y; Joy M; Ripoll G; Mahouachi M; Bertolín JR; Atti N
    Meat Sci; 2018 Feb; 136():23-29. PubMed ID: 29059539
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues.
    Yagoubi Y; Hajji H; Smeti S; Mahouachi M; Kamoun M; Atti N
    Animal; 2018 Nov; 12(11):2407-2414. PubMed ID: 29444734
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
    Leal LN; Beltrán JA; Marc Bellés ; Bello JM; den Hartog LA; Hendriks WH; Martín-Tereso J
    J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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.
    Ben Abdelmalek Y; Smeti S; Essid I; Yagoubi Y; Tibaoui S; Atti N
    J Anim Physiol Anim Nutr (Berl); 2020 Sep; 104(5):1294-1304. PubMed ID: 32406578
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues.
    Tibaoui S; Smeti S; Essid I; Bertolín JR; Joy M; Atti N
    Molecules; 2020 Oct; 25(21):. PubMed ID: 33121144
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality.
    Ben Abdelmalek Y; Smeti S; Mekki I; Hajji H; Essid I; Atti N
    Animal; 2019 Apr; 13(4):879-887. PubMed ID: 30131087
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate.
    Lobón S; Blanco M; Sanz A; Ripoll G; Bertolín JR; Joy M
    J Anim Sci; 2017 Nov; 95(11):4998-5011. PubMed ID: 29293726
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat.
    Baldi G; Chauhan SS; Linden N; Dunshea FR; Hopkins DL; Sgoifo Rossi CA; Dell'Orto V; Ponnampalam EN
    Meat Sci; 2019 Feb; 148():105-112. PubMed ID: 30388474
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake.
    Yagoubi Y; Smeti S; Mekki I; Bertolín JR; Ripoll G; Joy M; Mahouachi M; Atti N
    Arch Anim Breed; 2020; 63(2):431-439. PubMed ID: 33473368
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of calcium soap of rice bran oil fatty acids supplementation alone and with DL-α-tocopherol acetate in lamb diets on performance, digestibility, ruminal parameters and meat quality.
    Bhatt RS; Sahoo A; Karim SA; Agrawal AR
    J Anim Physiol Anim Nutr (Berl); 2016 Jun; 100(3):578-89. PubMed ID: 26211674
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils.
    Jerónimo E; Soldado D; Sengo S; Francisco A; Fernandes F; Portugal APV; Alves SP; Santos-Silva J; Bessa RJB
    Meat Sci; 2020 Jun; 164():108092. PubMed ID: 32172003
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat.
    Smeti S; Yagoubi Y; Srihi H; Lobón S; Bertolín JR; Mahouachi M; Joy M; Atti N
    Animals (Basel); 2021 Jul; 11(7):. PubMed ID: 34359228
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content.
    Álvarez-Rodríguez J; Ripoll G; Lobón S; Sanz A; Blanco M; Joy M
    Food Res Int; 2018 May; 107():708-716. PubMed ID: 29580538
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition.
    Leticia M; Paola D; Jordi O; Julio O; Sancho B
    Meat Sci; 2017 Dec; 134():44-53. PubMed ID: 28750334
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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.
    Ponnampalam EN; Burnett VF; Norng S; Hopkins DL; Plozza T; Jacobs JL
    Meat Sci; 2016 Jan; 111():154-60. PubMed ID: 26409038
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.
    Alvarez I; De La Fuente J; Cañeque V; Lauzurica S; Pérez C; Díaz MT
    J Agric Food Chem; 2009 Jan; 57(1):140-6. PubMed ID: 19093867
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat.
    Lima AGVO; Oliveira RL; Silva TM; Barbosa AM; Nascimento TVC; Oliveira VDS; Ribeiro RDX; Pereira ES; Bezerra LR
    PLoS One; 2018; 13(1):e0188648. PubMed ID: 29304058
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability.
    Cherif M; Valenti B; Abidi S; Luciano G; Mattioli S; Pauselli M; Bouzarraa I; Priolo A; Ben Salem H
    Meat Sci; 2018 May; 139():134-141. PubMed ID: 29413673
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter.
    González-Calvo L; Ripoll G; Molino F; Calvo JH; Joy M
    J Sci Food Agric; 2015 Jan; 95(1):103-10. PubMed ID: 24723073
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Dietary pomegranate by-product improves oxidative stability of lamb meat.
    Natalello A; Priolo A; Valenti B; Codini M; Mattioli S; Pauselli M; Puccio M; Lanza M; Stergiadis S; Luciano G
    Meat Sci; 2020 Apr; 162():108037. PubMed ID: 31901579
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.