Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles-Reference-Cited by-同舟云学术

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Published:2011 Issue:10 Volume:5 Page:1643-1652
ISSN:1751-7311
Container-title:Animal
language:en
Short-container-title:Animal

Author:

Aldai N.,Dugan M.E.R.,Kramer J.K.G.,Martínez A.,López-Campos O.,Mantecón A.R.,Osoro K.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference66 articles.

1. Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groups;Aldai;Meat Science,2007

2. Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype;Aldai;Livestock Science,2007

3. N-6 and n-3 fatty acids in different beef adipose tissues depending on the presence or absence of the gene responsible for double-muscling;Aldai;Czech Journal of Animal Science,2008

4. Nonionophore antibiotics do not affect the trans-18:1 and conjugated linoleic acid composition in beef adipose tissue;Aldai;Journal of Animal Science,2008

5. Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bulls;Aldai;Meat Science,2010

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