Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

Meat Science ◽  
2012 ◽  
Vol 90 (4) ◽  
pp. 908-916 ◽  
Author(s):  
E. Kasapidou ◽  
J.D. Wood ◽  
R.I. Richardson ◽  
L.A. Sinclair ◽  
R.G. Wilkinson ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Modified Atmosphere ◽  
Meat Colour ◽  
Vitamin E Supplementation

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

2004 ◽  
Vol 15 (3) ◽  
pp. 173-182 ◽  
Author(s):  
MUHAMMET RFAN AKSU ◽  
MAHMUT ÜNSAL ◽  
MÜKERREM KAYA ◽  
MUHLS MACIT
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Vitamin E Supplementation ◽  
Awassi Lambs

Phospholipid fatty acid composition, vitamin e content and susceptibility to lipid peroxidation of duck spermatozoa

2000 ◽  
Vol 53 (5) ◽  
pp. 1025-1039 ◽  
Author(s):  
P.F. Surai ◽  
J-P. Brillard ◽  
B.K. Speake ◽  
E. Blesbois ◽  
F. Seigneurin ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Phospholipid Fatty Acid ◽  
Phospholipid Fatty Acid Composition
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