Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets (Q42720235)

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scientific article published on April 2008

Language	Label	Description	Also known as
English	Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets	scientific article published on April 2008

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets (English)

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

3

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

author name string

S Ventanas

1

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

J F Tejeda

2

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

publication date

1 April 2008

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

2

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

4

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

621-630

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

21 January 2018

Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Microsomal lipid peroxidation

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Nutritional manipulation increases intramuscular fat levels in the Longissimus muscle of female finisher pigs

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Pork characteristics as affected by two populations of swine and six crude protein levels

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Evolution of volatile aldehydes in Iberian ham matured under different processing conditions

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Influence of sensory characteristics on the acceptability of dry-cured ham

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding

1 reference

https://api.crossref.org/works/10.1017%2FS1751731107001528

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

10.1017/S1751731107001528

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

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