71. The mono:polyunsaturated fatty acid ratio in cooking losses from pork loin is related to the dietary monounsaturated fatty acid content and the main grain/pulse fed to pigs

M. Navarro; S. Niknafs; M. Asahdirad; F.R. Dunshea; E. Roura

doi:10.1016/j.anscip.2021.09.156

71. The mono:polyunsaturated fatty acid ratio in cooking losses from pork loin is related to the dietary monounsaturated fatty acid content and the main grain/pulse fed to pigs

Animal - science proceedings ◽

10.1016/j.anscip.2021.09.156 ◽

2021 ◽

Vol 12 (2) ◽

pp. 233

Author(s):

M. Navarro ◽

S. Niknafs ◽

M. Asahdirad ◽

F.R. Dunshea ◽

E. Roura

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Fatty Acid Ratio ◽

Monounsaturated Fatty Acid ◽

Acid Ratio ◽

Pork Loin

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A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2015.03.019 ◽

2015 ◽

Vol 106 ◽

pp. 38-43 ◽

Cited By ~ 11

Author(s):

E. Henriquez-Rodriguez ◽

M. Tor ◽

R.N. Pena ◽

J. Estany

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Gene Promoter ◽

Monounsaturated Fatty Acid ◽

Desaturase Gene ◽

Dry Cured Ham ◽

Stearoyl Coa Desaturase

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Comparison of the effects of meals of varying monounsaturated fatty acid content on postprandial lipid and hormonal responses in healthy young men from northern and southern Europe

Atherosclerosis ◽

10.1016/s0021-9150(99)80349-9 ◽

1999 ◽

Vol 144 ◽

pp. 91

Author(s):

K.G. Jackson ◽

A. Zampelas ◽

J.M.E. Knapper ◽

H.M. Roche ◽

M.J. Gibney ◽

...

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Young Men ◽

Monounsaturated Fatty Acid ◽

Southern Europe ◽

Hormonal Responses ◽

Postprandial Lipid

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Effect of Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acid Content on Pig Muscle and Adipose Tissue Lipase and Esterase Activity

Journal of Agricultural and Food Chemistry ◽

10.1021/jf061765e ◽

2006 ◽

Vol 54 (24) ◽

pp. 9241-9247 ◽

Cited By ~ 9

Author(s):

Diana Martín ◽

Jorge Ruiz ◽

Mónica Flores ◽

Fidel Toldrá

Keyword(s):

Adipose Tissue ◽

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Acid Content ◽

Esterase Activity ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acid ◽

Dietary Conjugated Linoleic Acid ◽

Pig Muscle

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Microglial Cell Activation Increases Saturated and Decreases Monounsaturated Fatty Acid Content, but Both Lipid Species are Proinflammatory

Lipids ◽

10.1007/s11745-014-3882-y ◽

2014 ◽

Vol 49 (4) ◽

pp. 305-316 ◽

Cited By ~ 29

Author(s):

Emily B. Button ◽

Andrew S. Mitchell ◽

Marcia M. Domingos ◽

Jessica H.-J. Chung ◽

Ryan M. Bradley ◽

...

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Cell Activation ◽

Microglial Cell ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acid ◽

Lipid Species

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Effects of Dietary Supplementation of Linseed Oil on Egg Quality and Monounsaturated Fatty Acid Content of Gallus domesticus Eggs

Pakistan Journal of Zoology ◽

10.17582/journal.pjz/20201203131248 ◽

2021 ◽

Author(s):

Suhu Duan

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Egg Quality ◽

Linseed Oil ◽

Fatty Acid Content ◽

Dietary Supplementation ◽

Gallus Domesticus ◽

Monounsaturated Fatty Acid

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Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

Journal of Food Science ◽

10.1111/1750-3841.14959 ◽

2019 ◽

Vol 84 (12) ◽

pp. 3445-3453 ◽

Cited By ~ 5

Author(s):

Qian Guo ◽

Xiangfeng Kong ◽

Chengjun Hu ◽

Bing Zhou ◽

Chengtao Wang ◽

...

Keyword(s):

Fatty Acid ◽

Glutamic Acid ◽

Acid Content ◽

Sensory Quality ◽

Fatty Acid Content ◽

Dietary Supplementation ◽

Flavor Compounds ◽

Pork Loin

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Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue

Czech Journal of Animal Science ◽

10.17221/8278-cjas ◽

2016 ◽

Vol 60 (No. 7) ◽

pp. 319-326 ◽

Cited By ~ 5

Author(s):

J. Čítek ◽

R. Stupka ◽

M. Okrouhlá ◽

K. Vehovský ◽

L. Brzobohatý ◽

...

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Pork Loin

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Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage

Microbiology ◽

10.1099/mic.0.056903-0 ◽

2012 ◽

Vol 158 (5) ◽

pp. 1279-1283 ◽

Cited By ~ 19

Author(s):

Gonzalo A. Pradenas ◽

Braulio A. Paillavil ◽

Sebastián Reyes-Cerpa ◽

José M. Pérez-Donoso ◽

Claudio C. Vásquez

Keyword(s):

Escherichia Coli ◽

Fatty Acid ◽

Oxidative Damage ◽

Acid Content ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acid

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High Fat Diet with a High Monounsaturated Fatty Acid and Polyunsaturated/Saturated Fatty Acid Ratio Suppresses Body Fat Accumulation and Weight Gain in Obese Hamsters

Nutrients ◽

10.3390/nu9101148 ◽

2017 ◽

Vol 9 (10) ◽

pp. 1148 ◽

Cited By ~ 9

Author(s):

Suh-Ching Yang ◽

Shyh-Hsiang Lin ◽

Jung-Su Chang ◽

Yi-Wen Chien

Keyword(s):

Fatty Acid ◽

Weight Gain ◽

Saturated Fatty Acid ◽

Body Fat ◽

High Fat Diet ◽

Fatty Acid Ratio ◽

Monounsaturated Fatty Acid ◽

High Fat ◽

Acid Ratio ◽

Saturated Fatty Acid Ratio

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The HDL-C Response to Acute Exercise Depends on Dietary Monounsaturated Fatty-Acid Ratio

Medicine & Science in Sports & Exercise ◽

10.1249/01.mss.0000274126.16358.28 ◽

2007 ◽

Vol 39 (Supplement) ◽

pp. S291

Author(s):

G. S. Miller ◽

S. B. Smith ◽

R. L. Walzem ◽

T. H. Adams ◽

J. W. Womack ◽

...

Keyword(s):

Fatty Acid ◽

Acute Exercise ◽

Fatty Acid Ratio ◽

Monounsaturated Fatty Acid ◽

Acid Ratio

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