Feeding microalgae at a high level to finishing heifers increases the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality-Reference-Cited by-同舟云学术

Feeding microalgae at a high level to finishing heifers increases the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality

Published:2017-12-27 Issue:6 Volume:53 Page:1405-1413
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rodriguez-Herrera Maricruz¹,Khatri Yunus¹,Marsh Simon P.²,Posri Wilatsana¹,Sinclair Liam A.²^ORCID

Affiliation:

1. Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Edgmond, Newport Shropshire TF10 8NB UK

2. Department of Animal Production, Welfare and Veterinary Sciences; Harper Adams University; Edgmond, Newport Shropshire TF10 8NB UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13718/fullpdf

Reference40 articles.

1. Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties;Abedi;Food Science and Nutrition,2014

2. Development of a lexicon for beef flavour in intact muscle;Adhikari;Journal of Sensory Studies,2011

3. The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3;Alvarenga;Livestock Science,2016

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