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Journal Abstract Search

273 related items for PubMed ID: 24397512

  • 1. Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids.
    Ribeiro T, Lordelo MM, Alves SP, Bessa RJ, Costa P, Lemos JP, Ferreira LM, Fontes CM, Prates JA.
    Br Poult Sci; 2013; 54(6):753-65. PubMed ID: 24397512
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  • 2. Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality.
    Ribeiro T, Lordelo MM, Costa P, Alves SP, Benevides WS, Bessa RJ, Lemos JP, Pinto RM, Ferreira LM, Fontes CM, Prates JA.
    Br Poult Sci; 2014; 55(6):752-65. PubMed ID: 25277689
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  • 5. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources.
    Komprda T, Zelenka J, Fajmonová E, Fialová M, Kladroba D.
    J Agric Food Chem; 2005 Aug 24; 53(17):6804-12. PubMed ID: 16104803
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  • 6. 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 24; 86(6):1418-25. PubMed ID: 18310496
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  • 7. Breed and dietary linseed affect gene expression of enzymes and transcription factors involved in n-3 long chain polyunsaturated fatty acids synthesis in longissimus thoracis muscle of bulls.
    Gruffat D, Cherfaoui M, Bonnet M, Thomas A, Bauchart D, Durand D.
    J Anim Sci; 2013 Jul 24; 91(7):3059-69. PubMed ID: 23798513
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  • 8. Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork.
    de Tonnac A, Mourot J.
    Animal; 2018 Jul 24; 12(7):1527-1535. PubMed ID: 29151396
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  • 9. Effect of synbiotic supplementation and dietary fat sources on broiler performance, serum lipids, muscle fatty acid profile and meat quality.
    Ghasemi HA, Shivazad M, Mirzapour Rezaei SS, Karimi Torshizi MA.
    Br Poult Sci; 2016 Jul 24; 57(1):71-83. PubMed ID: 26654967
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  • 10. Omega-3 meat enrichment and L-FABP, PPARA, and LPL genes expression are modified by the level and period of tuna oil supplementation in slow-growing chickens.
    Khosinklang W, Kubota S, Riou C, Kaewsatuan P, Molee A, Molee W.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37549905
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  • 11. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids.
    Kouba M, Mourot J.
    Biochimie; 2011 Jan 03; 93(1):13-7. PubMed ID: 20188790
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  • 12. n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil.
    López-Ferrer S, Baucells MD, Barroeta AC, Grashorn MA.
    Poult Sci; 2001 Jun 03; 80(6):741-52. PubMed ID: 11441841
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  • 13. Dietary fish oil n-3 polyunsaturated fatty acids and alpha-linolenic acid differently affect brain accretion of docosahexaenoic acid and expression of desaturases and sterol regulatory element-binding protein 1 in mice.
    Zhu H, Fan C, Xu F, Tian C, Zhang F, Qi K.
    J Nutr Biochem; 2010 Oct 03; 21(10):954-60. PubMed ID: 19954955
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  • 15. Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle.
    Marino R, Della Malva A, Caroprese M, de Palo P, Santillo A, Sevi A, Albenzio M.
    Animal; 2019 Feb 03; 13(2):444-452. PubMed ID: 29983135
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  • 16. The effect of diet and DHA addition on the sensory quality of goat kid meat.
    Moreno-Indias I, Sánchez-Macías D, Martínez-de la Puente J, Morales-Delanuez A, Hernández-Castellano LE, Castro N, Argüello A.
    Meat Sci; 2012 Feb 03; 90(2):393-7. PubMed ID: 21907501
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  • 18. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat.
    Bou R, Guardiola F, Barroeta AC, Codony R.
    Poult Sci; 2005 Jul 03; 84(7):1129-40. PubMed ID: 16050130
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  • 19. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat.
    Rymer C, Givens DI.
    J Sci Food Agric; 2010 Aug 15; 90(10):1628-33. PubMed ID: 20564453
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