Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets.
By P. French, C. Stanton, F. Lawless, E. O'riordan, F. Monahan, P. Caffrey, A. Moloney. Journal of Animal Science, 2000
733 citations recorded by the source corpus.
Subfields: Agronomy and Crop Science, Animal Science and Zoology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/7af172cbe7b9d68cb2cf01b569ba5d21299f6c26
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In Animal Science and Zoology
In Nutrition and Dietetics
Citations in the corpus
- Meat fatty acid composition as affected by fatness and genetic factors: a review (2004, unknown): “Each point represents a treatment mean value from one of the following references: [8, 11, 18, 19, 23, 34, 38, 39, 44, 48, 49, 53, 57, 58, 66, 68–70, 74, 76, 83, 86, 90, 96].”
- Red meat consumption: an overview of the risks and benefits. (2010, unknown): “Within beef muscle concentrations of CLA have been found to range from 0.37 to 1.08 g/100 g (French et al., 2000).”
- Fat deposition, fatty acid composition and meat quality: A review. (2008, result): “A similar result was found by French et al. (2000). The CLA values were similar in the groups fed grazed grass and concentrate in our work (Table 14).”
- A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef (2010, background): “For instance, cattle fed primarily grass significantly increased the omega-3 content of the meat and also produced a more favorable omega-6 to omega-3 ratio than grain-fed beef [46,55-57].”
- Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. (2009, background): “animals is low in n 3 fatty acids and consequently considered less healthy [82,105,282–284].”
- Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review (2004, background): “Increased levels were observed when beef cattle or lambs were fed LNA rich sources (linseed or grass;En er et al., 1999; French et al., 2000; Lorenz et al., 2002; Raes et al., 2002, 2003b; Rule et al., 2002; Scollan et al., 2002a; Strzetelski et al., 2001; Yang et al., 2002), high concentrate diets…”
- Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “Studies in Ireland showed that both the proportion of grass in the diet (Table 1(ii); French et al., 2000) and length of time on grass (Table 1(iii) Noci, Monahan, French, & Moloney, 2005) were important in determining the response in beef fatty acids.”