A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

Meat Science ◽  
2009 ◽  
Vol 81 (4) ◽  
pp. 738-744 ◽  
Author(s):  
M.R.F. Lee ◽  
P.R. Evans ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
N.D. Scollan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality ◽  
Red Clover ◽  
Longissimus Muscle ◽  
Grass Silage ◽  
Cull Cows

Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy12

2016 ◽  
Vol 94 (4) ◽  
pp. 1550-1560 ◽  
Author(s):  
L. Campidonico ◽  
P. G. Toral ◽  
A. Priolo ◽  
G. Luciano ◽  
B. Valenti ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Red Clover ◽  
Longissimus Muscle

INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK

2003 ◽  
Vol 14 (1) ◽  
pp. 51-65 ◽  
Author(s):  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
B. BALDURSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality ◽  
Low Fat

scholarly journals Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs

2020 ◽  
Vol 99 (3) ◽  
pp. 1734-1743 ◽  
Author(s):  
Jia Feng ◽  
Shuo Long ◽  
Hai-jun Zhang ◽  
Shu-geng Wu ◽  
Guang-hai Qi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Sensory Quality ◽  
Microalgae Oil

INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

2001 ◽  
Vol 12 (4) ◽  
pp. 285-300 ◽  
Author(s):  
H.G. KRISTINSSON ◽  
B. BALDURSDOTTIR ◽  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Sensory Quality
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