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Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork

Animal (Cambridge, England), 2018-07, Vol.12 (7), p.1527-1535

2018

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N-myc is a novel regulator of PI3K-mediated VEGF expression in neuroblastoma

Oncogene, 2008-06, Vol.27 (28), p.3999-4007

2008

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Effect of α-linolenic acid and DHA intake on lipogenesis and gene expression involved in fatty acid metabolism in growing-finishing pigs

British journal of nutrition, 2016-07, Vol.116 (1), p.7-18

2016

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Effect of [...]-linolenic acid and DHA intake on lipogenesis and gene expression involved in fatty acid metabolism in growing-finishing pigs

British journal of nutrition, 2016-07, Vol.116 (1), p.7-18

2016

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Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight

Journal of animal science, 2008-08, Vol.86 (8), p.1850

2008

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A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

Meat science, 2007-05, Vol.76 (1), p.165-171

2007

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Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats

Meat science, 2009-04, Vol.81 (4), p.612-618

2009

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Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat

Meat science, 2008-11, Vol.80 (3), p.829-834

2008

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P018: Effet de l’acide a linolénique du régime sur la composition en acides gras des lipides neutres et polaires du muscle de lapin

Nutrition clinique et métabolisme, 2014-12, Vol.28, p.S77-S77

2014

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n–3 polyunsaturated fatty acids in the maternal diet modify the postnatal development of nervous regulation of intestinal permeability in piglets

The Journal of physiology, 2011-09, Vol.589 (17), p.4341-4352

2011

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Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Meat science, 1999-09, Vol.53 (1), p.59-65

1999

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Dietary energy sources affect the partition of body lipids and the hierarchy of energy metabolic pathways in growing pigs differing in feed efficiency

Journal of animal science, 2014-11, Vol.92 (11), p.4865

2014

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A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids

Biochimie, 2011, Vol.93 (1), p.13-17

2011

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Consumption of Food Products from Linseed-Fed Animals Maintains Erythrocyte Omega-3 Fatty Acids in Obese Humans

Lipids, 2010-01, Vol.45 (1), p.11-19

2010

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A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW

Meat science, 2007, Vol.76 (1), p.165-171

2007

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Effect of different contents of extruded linseed in the sow diet on piglet fatty acid composition and hepatic desaturase expression during the post-natal period

Animal (Cambridge, England), 2013-10, Vol.7 (10), p.1671-1680

2013

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Effects of intramuscular fat levels on sensory characteristics of duck breast meat

Poultry science, 2006-05, Vol.85 (5), p.914-922

2006

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Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Meat science, 1999-09, Vol.53 (1), p.67-72

1999

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P011: Effet de teneur en acide linolénique ou en acide docosahexaénoïque dans le régime sur la synthèse des lipides chez le porc

Nutrition clinique et métabolisme, 2014-12, Vol.28, p.S73-S73

2014

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Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs

Journal of animal science, 2009-11, Vol.87 (11), p.3578

2009

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Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

British poultry science, 2015-01, Vol.56 (6), p.748-754

2015

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Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens?

British poultry science, 2015-09, Vol.56 (5), p.543-550

2015

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Evaluation of different types of dry-cured ham by Italian and French consumers

Meat science, 2010-04, Vol.84 (4), p.601-606

2010

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N -3 fatty acids improve body composition and insulin sensitivity during energy restriction in the rat

Prostaglandins, leukotrienes and essential fatty acids, 2014-11, Vol.91 (5), p.203-211

2014

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Effect of conjugated linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs

Journal of animal science, 2003-09, Vol.81 (9), p.2219

2003

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Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork

N-myc is a novel regulator of PI3K-mediated VEGF expression in neuroblastoma

Effect of α-linolenic acid and DHA intake on lipogenesis and gene expression involved in fatty acid metabolism in growing-finishing pigs

Effect of [...]-linolenic acid and DHA intake on lipogenesis and gene expression involved in fatty acid metabolism in growing-finishing pigs

Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats

Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meat

P018: Effet de l’acide a linolénique du régime sur la composition en acides gras des lipides neutres et polaires du muscle de lapin

n–3 polyunsaturated fatty acids in the maternal diet modify the postnatal development of nervous regulation of intestinal permeability in piglets

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

Dietary energy sources affect the partition of body lipids and the hierarchy of energy metabolic pathways in growing pigs differing in feed efficiency

A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids

Consumption of Food Products from Linseed-Fed Animals Maintains Erythrocyte Omega-3 Fatty Acids in Obese Humans

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW

Effect of different contents of extruded linseed in the sow diet on piglet fatty acid composition and hepatic desaturase expression during the post-natal period

Effects of intramuscular fat levels on sensory characteristics of duck breast meat

Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

P011: Effet de teneur en acide linolénique ou en acide docosahexaénoïque dans le régime sur la synthèse des lipides chez le porc

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs

Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens?

Evaluation of different types of dry-cured ham by Italian and French consumers

N -3 fatty acids improve body composition and insulin sensitivity during energy restriction in the rat

Effect of conjugated linoleic acid on meat quality, lipid metabolism, and sensory characteristics of dry-cured hams from heavy pigs

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