Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. (Q42724260)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

main subject

fatty acid

0 references

fatty acid composition

1 reference

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Cecilia Mugnai

series ordinal

4

1 reference

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16 January 2020

author name string

A Dal Bosco

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

L Bianchi

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 February 2004

1 reference

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16 January 2020

number of pages

7

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inferred from page(s)

published in

Meat Science

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16 January 2020

volume

66

1 reference

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16 January 2020

issue

2

1 reference

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16 January 2020

page(s)

407-413

1 reference

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Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin

16 January 2020

cites work

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7 January 2021

Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors

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7 January 2021

Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality

1 reference

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7 January 2021

Effect of dietary vitamin e on the oxidative stability of raw and cooked rabbit meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900127-X

7 January 2021

Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900127-X

7 January 2021

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation

1 reference

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7 January 2021

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat

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7 January 2021

Dietary vegetable oils and alpha-tocopherol reduce lipid oxidation in rabbit muscle

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7 January 2021

Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: I. Dietary level of flaxseed

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7 January 2021

Effect of different dietary supplemental fats and oils on the tissue fatty acid composition and growth of female broilers

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7 January 2021

Shelf life and quality of pork and pork products with raised n-3 PUFA

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7 January 2021

Coronary heart disease: seven dietary factors

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7 January 2021

Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat.

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7 January 2021

Determination of alpha-tocopherol in tissues and plasma by high-performance liquid chromatography

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7 January 2021

10.1016/S0309-1740(03)00127-X

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22064144%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference