Long chain n-3 polyunsaturated fatty acid concentration and color and lipid stability of muscle from heifers offered a ruminally protected fish oil supplement

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 5015-5025

  Dunne, Peter G ^a,b   Rogalski, Jaroslaw ^b   Childs, Stuart ^a   Monahan, Frank J ^c   Kenny, David A ^c   Moloney, Aidan P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b TEAGASC   (Ireland)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef; Color; Docosahexaenoic acid; Eicosapentaenoic acid; N 3; Omega 3; Oxidative stability; Polyunsaturated fatty acids; Ruminally protected

Indexed keywords

DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; N-3; OMEGA-3; OXIDATIVE STABILITY; RUMINALLY PROTECTED;

CHEMICAL ANALYSIS; COLOR; MEATS; MUSCLE; OXIDATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; STABILITY;

FATTY ACIDS;

FISH OIL; LIPID; UNSATURATED FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DIET SUPPLEMENTATION; FEMALE; SKELETAL MUSCLE;

ANIMALS; CATTLE; DIETARY SUPPLEMENTS; FATTY ACIDS, UNSATURATED; FEMALE; FISH OILS; LIPIDS; MUSCLE, SKELETAL;

EID: 79955704591     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200232e     Document Type: Article

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