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Caroline Rymer
Researcher at University of Reading
Publications - 50
Citations - 1307
Caroline Rymer is an academic researcher from University of Reading. The author has contributed to research in topics: Polyunsaturated fatty acid & Livestock. The author has an hindex of 18, co-authored 44 publications receiving 1142 citations. Previous affiliations of Caroline Rymer include ADAS.
Papers
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Journal ArticleDOI
n-3 fatty acid enrichment of edible tissue of poultry: a review.
Caroline Rymer,D.I. Givens +1 more
TL;DR: This review considers the feasibility of increasing the long-chain n−3 PUFA content in the edible tissues of poultry, and the impact that altering the FA composition of edible poultry tissue may have on the organoleptic and storage qualities of poultry products.
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In vitro cumulative gas production techniques: History, methodological considerations and challenges
TL;DR: A review of methods used to measure in vitro gas production can be found in this paper, where impacts of sources of variation on resultant gas production profiles (GPP) are discussed.
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Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids.
TL;DR: Algal biomass is as effective as fish oil at enriching broiler diets with C 22:6 LC n-3 PUFA, and at equal C22:6n-3 contents, there is no significant difference between these 2 supplements on the oxidative stability of the meat that is produced.
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Effect of n-3 fatty acids on immune function in broiler chickens
TL;DR: Dietary n-3 polyunsaturated fatty acids decrease phagocytosis and lymphocyte proliferation in broiler chickens, highlighting the need for the poultry industry to consider the health status of poultry when poultry meat is being enriched with FO.
Journal ArticleDOI
Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acids.
Caroline Rymer,D.I. Givens +1 more
TL;DR: The effect of poultry species and genotype on the efficiency with which dietary long-chain n−3 PUFA were incorporated into poultry meat was determined and there was some evidence (based on the estimates of the slopes and their associated standard errors) that white turkey meat was more responsive than white chicken meat to 20∶5.