Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs

This publication has 46 references indexed in Scilit:

• Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat
  Meat Science, 2011
• Relationship between consumer ranking of lamb colour and objective measures of colour
  Meat Science, 2010
• Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat
  Meat Science, 2009
• Meat and fat colour as a tool to trace grass-feeding systems in light lamb production
  Meat Science, 2008
• The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases
  Experimental Biology and Medicine, 2008
• Fat deposition, fatty acid composition and meat quality: A review
  Meat Science, 2008
• Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
  Meat Science, 2005
• Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere
  Meat Science, 2005
• Fatty acids, antioxidants and oxidation stability of processed reindeer meat
  Meat Science, 2004
• Effects of fatty acids on meat quality: a review
  Meat Science, 2004