Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

By K. Raes, S. Smet, D. Demeyer. 2001

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Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “%) explains the beneficially high P:S ratio (0.5–0.6) in the double-muscled Belgian Blue bulls (Raes et al., 2001).”
Feed Conversion, Survival and Development, and Composition of Four Insect Species on Diets Composed of Food By-Products (2015, methodology): “Fatty acids were extracted according to Folch, Lees [20] and the fatty acid profiles were determined according to Raes, De Smet [21].”
Meat fatty acid composition as affected by fatness and genetic factors: a review (2004, background): “In line with the absence of a double-muscled genotype effect [66], no effect of breed on the CLA content of beef was found by Laborde et al.”
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): “57 Raes et al. (2003b) Belgian Blue double-muscled 301 Crushed linseed 8 11.”