Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle-Reference-Cited by-同舟云学术

Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle

Published:2022-03 Issue: Volume:257 Page:104850
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Correa Lisia Bertonha,Saran Netto Arlindo,Silva Janaina Silveira da,Cônsolo Nara Regina Brandão,Pugine Silvana Marina Piccoli,Melo Mariza Pires de,Santana Roberta Silva de Souza,Zanetti Marcus Antonio

Funder

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference62 articles.

1. Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil;Adeyemi;Ital. J. Anim. Sci.,2016

2. Perfil de ácidos graxos e características da carne de bovinos Nelore confinados com diferentes fontes lipídicas protegidas;Barducci;Arq. Bras. Med. Vet. Zootec.,2016

3. Effect of sunflower-seed oil and linseed oil on tissue lipid metabolism, gene expression, and milk fatty acid secretion in Alpine goats fed maize silage–based diets;Bernard;J. Dairy Sci.,2009

4. A contemporary review of the relationship between red meat consumption and cardiovascular risk;Bronzato;Int. J. Prev. Med.,2017

5. Effect of dietary selenium on milk yield of cows and chemical composition of milk and blood;Brzóska;Ann. Anim. Sci.,2004

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effect of a Nutritional Intervention with the Use of Biofortified Beef Meat on Selected Biochemical Parameters in Blood from Older Adults;Nutrients;2024-07-16

2. Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat;Italian Journal of Food Science;2024-04-01

3. Strategies for Healthier Meat Foods: An Overview;Preventive Nutrition and Food Science;2024-03-31

4. N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction;Comprehensive Reviews in Food Science and Food Safety;2024-02-23

5. Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation;Trends in Food Science & Technology;2024-02