Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets

2016 ◽  
Vol 48 ◽  
pp. 102-110 ◽  
Author(s):  
H. Hajji ◽  
M. Joy ◽  
G. Ripoll ◽  
S. Smeti ◽  
I. Mekki ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Sensory Characteristics ◽  
North African ◽  
Finishing Diets

scholarly journals Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

Meat Science ◽  
2015 ◽  
Vol 105 ◽  
pp. 114-120 ◽  
Author(s):  
Ana Leite ◽  
Sandra Rodrigues ◽  
Etelvina Pereira ◽  
Kátia Paulos ◽  
António Filipe Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Sensory Characteristics ◽  
Goat Meat ◽  
Pork Fat

1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets

scholarly journals Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

2012 ◽  
Vol 42 (5) ◽  
Author(s):  
EJ King ◽  
A Hugo ◽  
FH De Witt ◽  
HJ Van der Merwe ◽  
MD Fair
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Dietary Fat

Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

2020 ◽  
Vol 122 (8) ◽  
pp. 2000087
Author(s):  
Sergiane A. Araújo ◽  
Rebeca. D. X. Ribeiro ◽  
Anny. G. V. O. Lima ◽  
Thiago V. C. Nascimento ◽  
Jarbas M. Silva Júnior ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lauric Acid

Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

2015 ◽  
Vol 55 (8) ◽  
pp. 1030 ◽  
Author(s):  
Fabiana Alves de Almeida ◽  
Américo Garcia da Silva Sobrinho ◽  
Gabriela Milani Manzi ◽  
Natália Ludmila Lins Lima ◽  
Viviane Endo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Chemical Composition ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Sunflower Seed ◽  
Basal Diet ◽  
Sunflower Seeds ◽  
Longissimus Lumborum

This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils

The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 238-242 ◽  
Author(s):  
S. Mattioli ◽  
A. Dal Bosco ◽  
Zs. Szendrő ◽  
M. Cullere ◽  
Zs. Gerencsér ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Antioxidant Content ◽  
Rabbit Meat ◽  
Herbal Supplementation
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