N‐3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle

By K. Nuernberg, G. Nuernberg, K. Ender, S. Lorenz, K. Winkler, R. Rickert, H. Steinhart. 2002

122 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “Additionally, the distribution pattern in the tissue lipids will be affected by the composition of the ration consumed (Dannenberger et al., 2004; Dannenberger et al., 2005; De La Torre, Gruffat et al., 2006; Nuernberg et al., 2002; Table 5).”
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): “on pasture can decrease the n-6/n-3 ratio to a value of two or less, while concentrate fed ruminants gave ratios around 6–10 (Marmer et al., 1984; Enser et al., 1998; Choi et al., 2000; Sanudo et al., 2000; Scollan et al., 2001; Lorenz et al., 2002; Nürnberg et al., 2002; Yang et al., 2002).”
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].”
Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds (2005, methodology): “The fatty acid profile was analysed by gas chromatography (Nuernberg et al., 2002).”