Omega-3 polyunsaturated fatty acids (n-3 PUFA) are termed essential fatty acids because
they cannot be synthesized de novo by humans due to the lack of delta-12 and delta-15 …

Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting
point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty …

Simple Summary Polyphenol compounds are important physiological activity materials that
resist corrosion and oxidation, can be maintained in a state of freshness, and can be used …

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin
sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m …

Background We investigated breed and gender variations in the compositions of long-chain
(≥ C20) omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), fat melting point (FMP) …

Simple Summary The problem addressed in this research was the possibility of enhancing
the nutritional value and health beneficial omega-3 long-chain fatty acid content of lamb and …

Supplementation with omega-3 and omega-9 fatty acids (FA) during late gestation regulates
offspring development; however, their effect in the first third of gestation is unknown in …

Objective Polyunsaturated fatty acid (PUFA) supplements have been trialled as a treatment
for a number of conditions and produced a variety of results. This variety is ascribed to the …

Meat quality data can only be obtained after slaughter when selection decisions about the
live animal are already too late. Carcass estimated breeding values present major precision …

Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point
(FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance …