scholarly journals Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

2015 ◽  
Vol 179 ◽  
pp. 103-108 ◽  
Author(s):  
Courtney J. Dalziel ◽  
Kirsty E. Kliem ◽  
D. Ian Givens
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production Systems ◽  
Organic Production ◽  
Cooked Meat

Effect of dietary linoleic acid on the fatty acid composition of pig muscle

1990 ◽  
Vol 1990 ◽  
pp. 93-93
Author(s):  
M Enser ◽  
F M Whittington ◽  
J D Wood ◽  
D J Cole ◽  
J Wiseman
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Linoleic Acid Content ◽  
Pig Muscle ◽  
Species Specific ◽  
Feeding Diets ◽  
Cooked Meat

The fatty acid composition of meat has important effects on its succulence and flavour. The neutral lipids of muscle, are mainly energy stores resembling adipose tissue and affect the succulence of meat. However, the phospholipids, which are structural components of muscle, are important in the development of the species specific cooked meat flavour and odour. We have investigated the effects of feeding diets differing mainly in their linoleic acid content on the fatty acid composition of the lipids of M. Longissimus dorsi (LD) of pigs.

scholarly journals Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study

PLoS ONE ◽  
2013 ◽  
Vol 8 (12) ◽  
pp. e82429 ◽  
Author(s):  
Charles M. Benbrook ◽  
Gillian Butler ◽  
Maged A. Latif ◽  
Carlo Leifert ◽  
Donald R. Davis
Keyword(s):  
United States ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Quality ◽  
Organic Production

Influence of weaning on carcass, fatty acid composition and meat quality in intensive lamb production systems

1995 ◽  
Vol 1995 ◽  
pp. 87-87
Author(s):  
C. Sanudo ◽  
I. Sierra ◽  
J.L. Olleta ◽  
L. Martin ◽  
M. Campo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Milk Production ◽  
Production Systems ◽  
Eating Quality ◽  
Free Access ◽  
Fat Quality ◽  
Mediterranean Countries

In Mediterranean countries weaning is an important decision both in meat and milk production systems. In previous work, using the Lacaune milk breed, unweaned lambs produced meat of better eating quality. In this study our aim was to determine the effect of weaning on carcass, meat and fat quality in a breed with a smaller milk production and in animals with free access to concentrate practically from birth.

Fatty acid composition of lamb meat from the autochthonous Jezersko–Solčava breed reared in different production systems

Meat Science ◽  
2014 ◽  
Vol 97 (4) ◽  
pp. 480-485 ◽  
Author(s):  
Angela Cividini ◽  
Alenka Levart ◽  
Silvester Žgur ◽  
Drago Kompan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production Systems ◽  
Lamb Meat

Fatty acid composition of adipose depots of suckling lambs raised under different production systems

Meat Science ◽  
2001 ◽  
Vol 59 (3) ◽  
pp. 325-333 ◽  
Author(s):  
S. Velasco ◽  
V. Cañeque ◽  
C. Pérez ◽  
S. Lauzurica ◽  
M.T. Dı́az ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production Systems

Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems

Meat Science ◽  
2000 ◽  
Vol 55 (2) ◽  
pp. 141-147 ◽  
Author(s):  
A.V. Fisher ◽  
M. Enser ◽  
R.I. Richardson ◽  
J.D. Wood ◽  
G.R. Nute ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production Systems ◽  
Eating Quality
Sign in / Sign up

Export Citation Format

Share Document