Journal ArticleDOI
Positional isomers ofcis andtrans monoenoic fatty acids from ox (steer) perinephric fat
J. D. Hay,W. R. Morrison +1 more
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This article is published in Lipids.The article was published on 1973-02-01. It has received 29 citations till now.read more
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Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle
TL;DR: Despite the implied modification to rumen metabolism, lipid source did not affect feed intake, growth rate, cold carcass weight or carcass fatness, but carcass conformation score was higher on fish oil treatments (P<0·05), but total muscle fatty acid content was not different between treatments and ranged from 3·5–4·3 % of tissue weight.
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Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I. Animal performance, carcass quality and muscle fatty acid composition
TL;DR: The effects of breed and diet on the fatty acid composition of beef M. longissimus was examined and the increase in levels of n-3 series fatty acids with silage-feeding resulted in beneficially low n-6:n-3 ratios in muscle in all age groups.
Journal ArticleDOI
The composition, structure and function of lipids in the tissues of ruminant animals.
TL;DR: The fatty acids of ruminant tissues are characterized by comparatively high concentrations of odd-chain and branched-chain fatty acids and of positional and configurational isomers of mono- and diuns saturated fatty acids, and, at the same time, by comparatively low concentrations of polyunsaturated fatty acids.
Journal ArticleDOI
Trans unsaturated fatty acids in natural products and processed foods.
TL;DR: Claims that trans fatty acid isomers are "synthetic", "nonphysiological" or "unnatural" are unjustified if these words are used to imply "not produced by the living organism".
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Content and distribution oftrans‐18:1 acids in ruminant milk and meat fats. Their importance in european diets and their effect on human milk
TL;DR: In this article, the trans-18:1 acid content and distribution in fats from ewe and goat milk, beef meat and tallow were determined by a combination of capillary gas-liquid chromatography and argentation thin-layer chromatography of fatty acid isopropyl esters.