Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat

Comprehensive Reviews in Food Science and Food Safety

Volumn 14, Issue 1, 2015, Pages 22-36

  Howes, Natalie L ^a,b   Bekhit, Alaa El Din Ahmed ^b   Burritt, David J ^b   Campbell, Anna W ^a  

^a ABACUSBIO LIMITED   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Agriculture; Antioxidant effect; Diet; Fatty acids; Meat quality

Indexed keywords

AGRICULTURE; ANTIOXIDANTS; CHAINS; CLIMATE CHANGE; FATTY ACIDS; MAMMALS; MEATS; NUTRITION; SATURATED FATTY ACIDS;

ANTIOXIDANT EFFECT; ENVIRONMENTAL INFLUENCES; FATTY ACID COMPOSITION; LONG-CHAIN FATTY ACIDS; MANAGEMENT PRACTICES; MEAT QUALITY; OMEGA-3-FATTY ACIDS; POTENTIAL IMPACTS;

POLYUNSATURATED FATTY ACIDS;

EID: 84916203119     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12118     Document Type: Article

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