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Academic Journal

Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity.

Authors : Hou, Yanru^1,2 (AUTHOR); Liu, Chang¹ (AUTHOR); Su, Lin¹ (AUTHOR)

Subjects: *MEAT flavor & odor; *OXIDANT status; *MEAT quality

Source: Animal Science Journal. Jan2023, Vol. 94 Issue 1, p1-10. 10p.

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Academic Journal

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs.

Authors : Liu, Chang¹ (AUTHOR); Hou, Yanru^1,2 (AUTHOR); Su, Rina³ (AUTHOR)

Subjects: *MEAT quality; *DIETARY supplements; *LAMBS

Source: Food Science & Nutrition. Aug2022, Vol. 10 Issue 8, p2646-2658. 13p.

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Academic Journal

Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep.

Authors : Yao, Duo^1,2 (AUTHOR); Su, Rina¹ (AUTHOR); Zhang, Yue¹ (AUTHOR)

Subjects: *LIPID metabolism; *MEAT quality; *SHEEP breeding

Source: Journal of Food Biochemistry. Aug2022, Vol. 46 Issue 8, p1-11. 11p.

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Academic Journal

Effects of physical exercise on muscle metabolism and meat quality characteristics of Mongolian sheep.

Authors : Zhang, Min¹ (AUTHOR); Guo, Yueying¹ (AUTHOR); Su, Rina² (AUTHOR)

Subjects: *MEAT quality; *SHEEP breeding; *MUSCLE metabolism

Source: Food Science & Nutrition. May2022, Vol. 10 Issue 5, p1494-1509. 16p.

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Academic Journal

Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC‐1α genes expression in the biceps femoris muscle of Mongolia sheep.

Authors : Hou, Yanru¹ (AUTHOR); Su, Lin¹ (AUTHOR); Su, Rina¹ (AUTHOR)

Subjects: *BICEPS femoris; *MEAT quality; *ERECTOR spinae musclesMONGOLIA

Source: Food Science & Nutrition. May2020, Vol. 8 Issue 5, p2262-2270. 9p.

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Academic Journal

Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet.

Authors : Luo, Yulong¹ (AUTHOR); Wang, Bohui¹ (AUTHOR); Liu, Chang¹ (AUTHOR)

Subjects: *MEAT quality; *FATTY acids; *LAMBS

Source: Food Science & Nutrition. Sep2019, Vol. 7 Issue 9, p2796-2805. 10p.

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