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Now showing items 1-3 of 3

    • Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity 

      Mapiye, Cletos; Aalhus, Jennifer L.; Vahmani, Payam; Rolland, David C.; McAllister, Timothy A.; Block, Hushton C.; Uttaro, Bethany; Proctor, Spencer D.; Dugan, Michael E. R. (BioMed Central, 2014-11)
      Background: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were ...

    • Pork as a Source of Omega-3 (n-3) Fatty Acids 

      Dugan, Michael E. R.; Vahmani, Payam; Turner, Tyler D.; Mapiye, Cletos; Juarez, Manuel; Prieto, Nuria; Beaulieu, Angela D.; Zijlstra, Ruurd T.; Patience, John F.; Aalhus, Jennifer L. (MDPI, 2015-12)
      Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can ...

    • The scope for manipulating the polyunsaturated fatty acid content of beef : a review 

      Vahmani, Payam; Mapiye, Cletos; Prieto, Nuria; Rolland, David C.; McAllister, Tim A.; Aalhus, Jennifer L.; Dugan, Michael E. R. (BioMed Central, 2015-06-24)
      Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption ...