Articles | Volume 63, issue 1
https://doi.org/10.5194/aab-63-45-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem
Related subject area
Subject: Product quality | Animal: Cattle
Bta-miR-33a affects gene expression and lipid levels in Chinese Holstein mammary epithelial cells
Cows fed hydroponic fodder and conventional diet: effects on milk quality
Carcass characteristics and meat quality of Holstein-Friesian × Hereford cattle of different sex categories and slaughter ages
Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability
Cytological quality of milk of primiparous cows kept in cubicles bedded with separated manure
Arch. Anim. Breed., 65, 357–370,
2022Arch. Anim. Breed., 62, 517–525,
2019Arch. Anim. Breed., 61, 253–261,
2018Arch. Anim. Breed., 60, 191–198,
2017Arch. Anim. Breed., 60, 19–26,
2017Cited articles
Aldai, N., Osoro, K., Barrón, L. J. R., and Nájera, A. I.: Gas-liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9trans11 and trans10cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids: Application to the intramuscular fat of beef meat, J. Chromatogr. A, 1110, 133–139, https://doi.org/10.1016/j.chroma.2006.01.049, 2006.
Alfaia, C. P., Alves, S. P., Martins, S. I., Costa, A. S., Fontes, C. M., Lemos, J. P., Bessa, R. J., and Prates, J. A.: Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability, Food Chem., 114, 939–946, https://doi.org/10.1016/j.foodchem.2008.10.041, 2009.
AOAC: Official Methods of Analysis, 15th Edn., Association of Official Analytical Chemists, Arlington, VA, 684 pp., 1990.
Arnold, R. N., Arp, S. C., Scheller, K. K., Williams, S. N., and Schaefer, D. M.: Tissue equilibration and subcellular-distribution of vitamin-E relative to myoglobin and lipid oxidation in displayed beef, J. Anim. Sci., 71, 105–118, https://doi.org/10.2527/1993.711105x, 1993.
Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., and Richardson, R. I.: Flavour perception of oxidation in beef, Meat Sci., 72, 303–311, https://doi.org/10.1016/j.meatsci.2005.07.015, 2006.