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Journal Abstract Search

209 related items for PubMed ID: 22885021

  • 21. Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.
    Jose CG, Jacob RH, Pethick DW, Gardner GE.
    Meat Sci; 2016 Jan; 111():101-9. PubMed ID: 26360880
    [Abstract] [Full Text] [Related]

  • 22. Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs.
    Radunz AE, Wickersham LA, Loerch SC, Fluharty FL, Reynolds CK, Zerby HN.
    J Anim Sci; 2009 Dec; 87(12):4082-91. PubMed ID: 19717771
    [Abstract] [Full Text] [Related]

  • 23. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.
    Franco D, González L, Bispo E, Latorre A, Moreno T, Sineiro J, Sánchez M, Núñez MJ.
    Meat Sci; 2012 Apr; 90(4):871-80. PubMed ID: 22193039
    [Abstract] [Full Text] [Related]

  • 24. Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.
    Guerra-Rivas C, Vieira C, Rubio B, Martínez B, Gallardo B, Mantecón AR, Lavín P, Manso T.
    Meat Sci; 2016 Jun; 116():221-9. PubMed ID: 26908145
    [Abstract] [Full Text] [Related]

  • 25. Maternal and direct dietary polyphenol supplementation affect growth, carcass and meat quality of sheep and goats.
    Giller K, Sinz S, Messadene-Chelali J, Marquardt S.
    Animal; 2021 Sep; 15(9):100333. PubMed ID: 34371471
    [Abstract] [Full Text] [Related]

  • 26. Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus.
    Zhong RZ, Li HY, Fang Y, Sun HX, Zhou DW.
    Meat Sci; 2015 Jul; 105():1-7. PubMed ID: 25746574
    [Abstract] [Full Text] [Related]

  • 27. Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples.
    Andrés S, Morán L, Aldai N, Tejido ML, Prieto N, Bodas R, Giráldez FJ.
    Meat Sci; 2014 Jun; 97(2):156-63. PubMed ID: 24583323
    [Abstract] [Full Text] [Related]

  • 28. Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display.
    Dal Bosco A, Mattioli S, Cullere M, Szendrő Z, Gerencsér Z, Matics Z, Castellini C, Szin M, Dalle Zotte A.
    Meat Sci; 2018 Sep; 143():46-51. PubMed ID: 29689420
    [Abstract] [Full Text] [Related]

  • 29. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds.
    Moloney AP, Kennedy C, Noci F, Monahan FJ, Kerry JP.
    Meat Sci; 2012 Sep; 92(1):1-7. PubMed ID: 22516761
    [Abstract] [Full Text] [Related]

  • 30. Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.
    Yousefi AR, Kohram H, Zare Shahneh A, Nik-khah A, Campbell AW.
    Meat Sci; 2012 Dec; 92(4):417-22. PubMed ID: 22652069
    [Abstract] [Full Text] [Related]

  • 31. Adaptation of lipid metabolism, tissue composition and flesh quality in gilthead sea bream (Sparus aurata) to the replacement of dietary fish oil by linseed and soyabean oils.
    Menoyo D, Izquierdo MS, Robaina L, Ginés R, Lopez-Bote CJ, Bautista JM.
    Br J Nutr; 2004 Jul; 92(1):41-52. PubMed ID: 15230986
    [Abstract] [Full Text] [Related]

  • 32. Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits.
    Dal Bosco A, Mourvaki E, Cardinali R, Servili M, Sebastiani B, Ruggeri S, Mattioli S, Taticchi A, Esposto S, Castellini C.
    Meat Sci; 2012 Dec; 92(4):783-8. PubMed ID: 22840358
    [Abstract] [Full Text] [Related]

  • 33. Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids.
    Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M.
    Meat Sci; 2013 Mar; 93(3):703-14. PubMed ID: 23273482
    [Abstract] [Full Text] [Related]

  • 34. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.
    Rossi R, Ratti S, Pastorelli G, Maghin F, Martemucci G, Casamassima D, D'Alessandro AG, Corino C.
    J Sci Food Agric; 2017 Nov; 97(14):4690-4696. PubMed ID: 28349536
    [Abstract] [Full Text] [Related]

  • 35. 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
    [Abstract] [Full Text] [Related]

  • 36. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.
    Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, Díaz MT, Cañeque V, Lauzurica S.
    Meat Sci; 2014 Oct; 98(2):116-23. PubMed ID: 24927047
    [Abstract] [Full Text] [Related]

  • 37. Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens.
    Delles RM, Xiong YL, True AD, Ao T, Dawson KA.
    Br Poult Sci; 2015 Oct; 56(3):304-14. PubMed ID: 25854630
    [Abstract] [Full Text] [Related]

  • 38. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage.
    Andrés S, Tejido ML, Bodas R, Morán L, Prieto N, Blanco C, Giráldez FJ.
    Meat Sci; 2013 Feb; 93(2):207-12. PubMed ID: 23062800
    [Abstract] [Full Text] [Related]

  • 39. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K.
    J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
    [Abstract] [Full Text] [Related]

  • 40. Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.
    Bonanno A, Tornambè G, Di Grigoli A, Genna V, Bellina V, Di Miceli G, Giambalvo D.
    J Sci Food Agric; 2012 Nov; 92(14):2870-5. PubMed ID: 22323240
    [Abstract] [Full Text] [Related]

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