351 Fatty acid composition and expression of lipid metabolism-related genes in longissimus dorsi muscle of grazing beef heifers offered supplements containing either safflower oil or ruminally protected fish oil

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 173-174
Author(s):  
A. P. Moloney ◽  
F. M. Cicognini ◽  
S. M. Waters
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Fish Oil ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Safflower Oil ◽  
Beef Heifers ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

Δ9 desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins

Meat Science ◽  
2009 ◽  
Vol 82 (3) ◽  
pp. 357-364 ◽  
Author(s):  
Valentina Vasta ◽  
Alessandro Priolo ◽  
Manuel Scerra ◽  
Katharine G. Hallett ◽  
Jeffrey D. Wood ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Protein Expression ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Δ9 Desaturase

Fatty acid composition of the ovine longissimus dorsi muscle: effect of feed restriction in three breeds of different origin

2015 ◽  
Vol 96 (5) ◽  
pp. 1777-1782 ◽  
Author(s):  
Sofia van Harten ◽  
Tanya Kilminster ◽  
Timothy Scanlon ◽  
John Milton ◽  
Chris Oldham ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Feed Restriction ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Origin

scholarly journals Influence of season and finishing diet on the fatty acid composition of lamb longissimus dorsi muscle

2010 ◽  
Vol 1 (1) ◽  
pp. 238-238
Author(s):  
AJ McAfee ◽  
EM McSorley ◽  
GJ Cuskelly ◽  
AM Fearon ◽  
BW Moss ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals Influence of season and finishing diet on the fatty acid composition of beef longissimus dorsi muscle

2010 ◽  
Vol 1 (1) ◽  
pp. 133-133
Author(s):  
AJ McAfee ◽  
EM McSorley ◽  
GJ Cuskelly ◽  
AM Fearon ◽  
BW Moss ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

2019 ◽  
pp. 118
Author(s):  
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, ◽  
Roman Niżnikowski, Magdalena Ślęzak, ◽  
Żaneta Szymańska, Anna Morales-Villavicencio
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Cooking Methods ◽  
Chemical Characteristics ◽  
Raw Meat ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Physico Chemical

The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values)  in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.

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