Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Eric N. Ponnampalam(The University of Melbourne), Benjamin W.B. Holman, Ali Kiani(Lorestan University), Hasitha Priyashantha(Swedish University of Agricultural Sciences), J. K. Vidanarachchi(University of Peradeniya)
Animals
March 8, 2024
10.3390/ani14060840
Cited by 98

Related Papers

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
|Comprehensive Reviews in Food Science and Food Safety|2017|251
The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review
|Animals|2022|247
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
|Comprehensive Reviews in Food Science and Food Safety|2013|239
Bioactivity and health effects of ruminant meat lipids. Invited Review
|Meat Science|2020|156
The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life
|International Journal of Molecular Sciences|2022|155