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https://doi.org/10.2139/ssrn.4640402
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.201400468openalex-extracted
Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat
inferredcites →https://doi.org/10.1002/fsn3.1039openalex-extracted
Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet
inferredcites →https://doi.org/10.1002/jsfa.7298openalex-extracted
Forage legumes rich in condensed tannins may increase n‐3 fatty acid levels and sensory quality of lamb meat
inferredcites →https://doi.org/10.1006/abio.1996.0292openalex-extracted
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
inferredcites →https://doi.org/10.1007/s11033-018-4333-2openalex-extracted
Insight into Arthrospira platensis Δ9 desaturase: a key enzyme in poly-unsaturated fatty acid synthesis
inferredcites →https://doi.org/10.1016/b978-0-12-800270-4.00001-8openalex-extracted
Antioxidants in Food
inferredcites →https://doi.org/10.1016/j.animal.2021.100287openalex-extracted
Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2010.07.070openalex-extracted
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129007openalex-extracted
Molecular mechanism of lipid transformation in cold chain storage of Tan sheep
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132345openalex-extracted
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
inferredcites →https://doi.org/10.1016/j.meatsci.2006.11.005openalex-extracted
Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle
inferredcites →https://doi.org/10.1016/j.meatsci.2007.07.019openalex-extracted
Fat deposition, fatty acid composition and meat quality: A review
inferredcites →https://doi.org/10.1016/j.meatsci.2007.12.006openalex-extracted
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
inferredcites →https://doi.org/10.1016/j.meatsci.2015.09.007openalex-extracted
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae
inferredcites →https://doi.org/10.1016/j.meatsci.2016.04.008openalex-extracted
Meat: The balance between nutrition and health. A review
inferredcites →https://doi.org/10.1016/j.meatsci.2016.04.009openalex-extracted
Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH
inferredcites →https://doi.org/10.1016/j.meatsci.2018.10.013openalex-extracted
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat
inferredcites →https://doi.org/10.1016/j.meatsci.2019.05.020openalex-extracted
Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge
inferredcites →https://doi.org/10.1016/j.meatsci.2019.107941openalex-extracted
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
inferredcites →https://doi.org/10.1016/j.meatsci.2021.108494openalex-extracted
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef
inferredcites →https://doi.org/10.1016/j.meatsci.2022.108941openalex-extracted
Understanding the future meat consumers
inferredcites →https://doi.org/10.1016/j.plipres.2019.100997openalex-extracted
Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids
inferredcites →https://doi.org/10.1017/s1357729800058963openalex-extracted
Effect of concentrate finishing on the carotenoid content of perirenal fat in grazing sheep: its significance for discriminating grass-fed, concentrate-fed and concentrate-finished grazing lambs
inferredcites →https://doi.org/10.1017/s1751731107703531openalex-extracted
Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat
inferredcites →https://doi.org/10.1017/s1751731118001556openalex-extracted
Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara
inferredcites →https://doi.org/10.1017/s1751731118003543openalex-extracted
Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa
inferredcites →https://doi.org/10.1017/s1751731119002507openalex-extracted
Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation
inferredcites →https://doi.org/10.1021/jf503658nopenalex-extracted
Interrelations between Herbage Yield, α-Tocopherol, β-Carotene, Lutein, Protein, and Fiber in Non-Leguminous Forbs, Forage Legumes, and a Grass–Clover Mixture as Affected by Harvest Date
inferredcites →https://doi.org/10.1021/jf900625ropenalex-extracted
Identification and Quantification of Phenolic Compounds from the Forage Legume Sainfoin (Onobrychis viciifolia)
inferredcites →https://doi.org/10.1080/09712119.2013.792730openalex-extracted
Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs
inferredcites →https://doi.org/10.1080/10408398.2011.577540openalex-extracted
Protein Oxidation: Basic Principles and Implications for Meat Quality
inferredcites →https://doi.org/10.1111/gfs.12225openalex-extracted
Silages containing bioactive forage legumes: a promising protein‐rich feed source for growing lambs
inferredcites →https://doi.org/10.1186/1475-2891-9-10openalex-extracted
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
inferredcites →https://doi.org/10.1186/s40104-015-0026-zopenalex-extracted
The scope for manipulating the polyunsaturated fatty acid content of beef: a review
inferredcites →https://doi.org/10.2527/2004.8251461xopenalex-extracted
Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs1
inferredcites →https://doi.org/10.2527/jas.2006-491openalex-extracted
A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs
inferredcites →https://doi.org/10.2527/jas.2010-3795openalex-extracted
Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1
inferredcites →https://doi.org/10.2527/jas.2015-9922openalex-extracted
Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin, and timothy12
inferredcites →https://doi.org/10.2527/jas2017.1595openalex-extracted
Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1
inferredcites →https://doi.org/10.3390/ani12223081openalex-extracted
Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep
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