2011
DOI: 10.1016/j.meatsci.2011.01.023
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Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat

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Cited by 73 publications
(62 citation statements)
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“…The lack of effect of vitamin E observed for cis-MUFA and total MUFA in the present experiment is in line with earlier studies in cattle (Juá rez et al, 2011) and sheep (Chen et al, 2008). The negative linear trend observed between SFA and vitamin E supplementation in subcutaneous fat concurs with previous findings where feeding vitamin E and soybean oil (Chen et al, 2008) or corn oil (Chen et al, 2010) decreased total SFA in longissimus muscle of sheep.…”
Section: Discussionsupporting
confidence: 93%
See 1 more Smart Citation
“…The lack of effect of vitamin E observed for cis-MUFA and total MUFA in the present experiment is in line with earlier studies in cattle (Juá rez et al, 2011) and sheep (Chen et al, 2008). The negative linear trend observed between SFA and vitamin E supplementation in subcutaneous fat concurs with previous findings where feeding vitamin E and soybean oil (Chen et al, 2008) or corn oil (Chen et al, 2010) decreased total SFA in longissimus muscle of sheep.…”
Section: Discussionsupporting
confidence: 93%
“…Juá rez et al (2011, however, observed that feeding vitamin E plus flaxseed increased levels of 18:3n-3. Overall, literature suggests that vitamin E modifies the biohydrogenation of CLA and n-3 fatty acids when combined with PUFA-rich dietary sources (Chen et al, 2008 andJuá rez et al, 2011). In this view, it might also be important to evaluate the effect of combining high levels of vitamin E with other rumen biohydrogenation modifiers such as buffers , dried distillers grains plus solubles and plant secondary compounds (e.g.…”
mentioning
confidence: 99%
“…In contrast, Juarez et al (2011), evaluating the effect of flaxseed and vitamin E on beef steers, found greater α-linolenic acid contents when the vitamin was supplemented. The authors suggested that vitamin E acting as an electron acceptor in the rumen, which could mitigate biohydrogenation of n-3 fatty acids.…”
Section: Resultsmentioning
confidence: 84%
“…through incorporation of functional ingredients in meat product formulations. Abundant research has been going on for alteration of meat composition through feeding (Bartoň et al 2007;Juárez et al 2011;Raes et al 2003), but not succeeded to desired mark because of low digestibility, low absorbance through gut membrane, possible multifaceted interaction with other compounds or degradation of principal compound of interest due to enzymatic and chemical reactions in animal physiological system. Thus, there has been an increasing interest in the use of proven functional ingredients with multidimensional health benefits in the product formulation in order to improve the nutritional and functional value of meat products.…”
Section: Introductionmentioning
confidence: 99%