Degummed crude canola oil, sire breed and gender effects on intramuscular longchain omega-3 fatty acid properties of raw and cooked lamb meat

키워드

참고문헌 (64)

1. Key T, "Diet, nutrition and the prevention of cancer", Public Health Nutr, 7, pp.187~200 (2004)
2. Kearney J, "Food consumption trends and drivers", Philos Trans R Soc B, 365, pp.2793~2807 (2010)
3. Biesalski HK, "Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet?", Meat Sci, 70, pp.509~524 (2005)
4. McAfee AJ, "Red meat consumption : an overview of the risks and benefits", Meat Sci, 84, pp.1~13 (2010)
5. Scollan N, "Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality", Meat Sci, 74, pp.17~33 (2006)
6. McNeill SH, "Inclusion of red meat in healthful dietary patterns", Meat Sci, 98, pp.452~460 (2014)
7. Micha R, "Processing of meats and cardiovascular risk: time to focus on preservatives", BMC Med, 11 (2013)
8. Jacob RH, "Animal factors affecting the meat quality of Australian lamb meat", Meat Sci, 96, pp.1120~1123 (2014)
9. Mortimer SI, "Genetic parameters for meat quality traits of Australian lamb meat", Meat Sci, 96, pp.1016~1024 (2014)
10. Pethick DW, "Australian prime lamb – a vision for 2020", Int J Sheep Wool Sci, 54, pp.66~73 (2006)
11. Hess BW, "A decade of developments in the area of fat supplementation research with beef cattle and sheep", J Anim Sci, 86, pp.E188~E204 (2008)
12. Raes K, "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", Anim Feed Sci Technol, 113, pp.199~221 (2004)
13. Bessa RJB, "Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs", Eur J Lipid Sci Technol, 109, pp.868~878 (2007)
14. Bhatt RS, "Effects of different levels of coconut oil supplementation on performance, digestibility, rumen fermentation and carcass traits of Malpura lambs", Anim Feed Sci Technol, 164, pp.29~37 (2011)
15. Chilliard Y, "Dietary-fat and adipose-tissue metabolism in ruminants, pigs, and rodents - a review", J Dairy Sci, 76, pp.3897~3931 (1993)
16. Lock AL, "Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health", Lipids, 39, pp.1197~1206 (2004)
17. Wood JD, "Fat deposition, fatty acid composition and meat quality: a review", Meat Sci, 78, pp.343~358 (2008)
18. Pannier L, "Prime Australian lamb supplies key nutrients for human health", Anim Prod Sci, 50, pp.1115~1122 (2010)
19. Ponnampalam EN, "Sources of variation of health claimable long chain omega-3 fatty Australian lamb slaughtered at similar weights", Meat Sci, 96, pp.1095~1103 (2014)
20. Ponnampalam EN, "Polyunsaturated fats in meat from Merino, first-and second-cross sheep slaughtered as yearlings", Meat Sci, 83, pp.314~319 (2009)
21. Demirel G, "Fatty acids of lamb meat from two breeds fed different forage : concentrate ratio", Meat Sci, 72, pp.229~235 (2006)
22. Otto JR, "Effect of crude degummed canola oil and ad libitum grazing on plasma metabolites of primiparous Holstein-Friesian cows in a pasture-based system", BMC Vet Res, 10 (2014)
23. Otto JR, "Influence of supplementing pasture-based primiparous Holstein-Friesian dairy cows with crude degummed canola oil on milk fatty acid composition", J Nutr Ther, 3, pp.55~66 (2014)
24. Badiani A, "Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method", J Agric Food Chem, 52, pp.5187~5194 (2004)
25. Badiani A, "Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs", Food Chem, 61, pp.89~100 (1998)
26. Hoke IM, "Nutrient and related food composition of exported Australian lamb cuts", J Food Compos Anal, 12, pp.97~109 (1999)
27. Maranesi M, "Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid", Food Chem, 90, pp.207~218 (2005)
28. Flakemore A, "Genetic variation in intramuscular fat of prime lamb supplemented with varying concentrations of degummed crude canola oil", Int J Nutr Food Sci, 3(3), pp.203~209 (2014)
29. Flakemore A, "Degummed crude canola oil supplementation affects fat depot melting points in purebred and first-cross Merino sheep", Animal Vet Sci, 2(3), pp.75~80 (2014)
30. Flakemore AR, "Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb", Meat Sci, 123, pp.79~87 (2017)
31. ISO, "Meat and meat products – determination of moisture content. ISO 1442", International Organization for Standardization, ~ (1997)
32. Malau-Aduli AEO, "Sire breed and sex effects on the fatty acid composition and content of heart, kidney, liver, adipose and muscle tissues of purebred and first-cross prime lambs", Anim Prod Sci, 56, pp.2122~2132 (2016)
33. Bligh EG, "A rapid method of total lipid extraction and purification", Can J Biochem Physiol, 37, pp.911~917 (1959)
34. Anderson BA, "Comprehensive evaluation of fatty-acids in foods.2.Beef products", J Am Diet Assoc, 67, pp.35~41 (1975)
37. Ulbricht TLV, "Coronary heart-disease-7 dietary factors", Lancet, 338, pp.985~992 (1991)
38. Bessa RJB, "Effect of lipid supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs fed dehydrated lucerne or concentrate", Livest Prod Sci, 96, pp.185~194 (2005)
39. Murphy EW, "Comparisons of methods for calculating retentions of nutrients in cooked foods", J Agric Food Chem, 23, pp.1153~1157 (1975)
40. SAS, "Statistical Analysis Systems Version 9.2", SAS Institute, ~
41. Najafi MH, "Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil", Meat Sci, 92, pp.848~854 (2012)
42. de Almeida FA, "Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum", Anim Prod Sci, 55, pp.1030~1036 (2015)
43. Lough DS, "Effects of dietary canola seed and soy lecithin in high-forage diets on cholesterol content and fatty-acid composition of carcass tissue of growing ram lambs", J Anim Sci, 70, pp.1153~1158 (1992)
44. Ponnampalam EN, "Effect of diets containing n-3 fatty acids on muscle long-chain n-3 fatty acid content in lambs fed low-and medium-quality roughage diets", J Anim Sci, 79, pp.698~706 (2001)
45. Karami M, "The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats", Meat Sci, 94, pp.165~169 (2013)
46. Partida JA, "Effect of breed of sire on carcass traits and meat quality of Katahdin lambs", J Food Res, 1 (2012)
47. Santos-Silva J, "The effect of genotype, feeding system and slaughter weight on the quality of light lambs - 1. Growth, carcass composition and meat quality", Livest Prod Sci, 76, pp.17~25 (2002)
48. Fogarty NM, "Lamb production from diverse genotypes. 2. Carcass characteristics", Anim. Sci, 70, pp.147~156 (2000)
49. McPhee MJ, "Intramuscular fat levels in sheep muscle during growth", Aust J Exp Agric, 48, pp.904~909 (2008)
50. Nudda A, "Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation of raw and cooked meat", Ital J Anim Sci, 12 (2013)
51. Santos VAC, "Live weight and sex effects on carcass and meat quality of 'Borrego terrincho-PDO' suckling lambs", Meat Sci, 77, pp.654~661 (2007)
52. Horcada A, "Effect of sex on meat quality of Spanish lamb breeds(Lacha and rasa Aragonesa)", Anim Sci, 67, pp.541~547 (1998)
53. Dervishi E, "The forage type(grazing versus hay pasture)fed to ewes and the lamb sex affect fatty acid profile and lipogenic gene expression in the longissimus muscle of suckling lambs", J Anim Sci, 90, pp.54~66 (2012)
54. Okeudo NJ, "Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure", Meat Sci, 76, pp.195~200 (2007)
55. De Smet S, "Meat fatty acid composition as affected by fatness and genetic factors : a review", Anim Res, 53, pp.81~98 (2004)
56. Calder PC, "Polyunsaturated fatty acids, inflammatory processes and inflammatory bowel diseases", Mol Nutr Food Res, 52, pp.885~897 (2008)
57. Ponnampalam EN, "Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems", Meat Sci, 96, pp.1104~1110 (2014)
58. Williams P, "Nutritional composition of red meat", Nutr Diet, 64, pp.S113~S119 (2007)
59. FSANZ, "Nutrition Information User Guide To Standard 1.2.8 – Nutrition Information Requirements Part B – Nutrition Claims March 2012", ~ (2012)
60. NHMRC, "(National Health and Medical Research Council) ‘nutrient reference values for Australia and New Zealand including recommended dietary intakes.’", Commonwealth Department of Health and Ageing, ~ (2006)
61. Webb EC, "The animal fat paradox and meat quality", Meat Sci, 80, pp.28~36 (2008)
62. Campo MM, "Influence of cooking method on the nutrient composition of Spanish light lamb", J Food Compos Anal, 31, pp.185~190 (2013)
63. Alfaia CMM, "Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat", Meat Sci, 84, pp.769~777 (2010)
64. Knight TW, "Conservation of conjugated linoleic, trans-vaccenic and long chain omega-3 fatty acid content in raw and cooked lamb from two cross-breeds", N Z J Agric Res, 47, pp.129~135 (2004)

관련 논문AI추천