Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology Symposium4. Campo M.M., G.R. Nute, S.I. Hughes, M. Enser, J.D. Wood, R.I.Richardson. 2006. Flavour perception of oxidation in beef. Meat Sci. 72:303-311.5. Durand D., Scislowski V., Chilliard Y., Gruffat D., Bauchart D. 2005.High fat rations and lipid peroxidation in ruminants; consequences on animalhealth and quality of products. In "Indicators of milk and beef quality", EAAPPubl. n°112, (editors J F Hocquette and S Gigli), Wageningen Acad.Publishers, pp 137-150.6. Gatellier, P., Y. Mercier, E. Rock, and M. Renerre. 2000. Influence ofdietary fat and vitamin E supplementation on free radical production and onlipid and protein oxidation in turkey muscle extracts. J. Agric. Food Chem.48:1427-1433.7. Geay Y., Bauchart D., Hocquette J. F., Culioli J. 2001. Effect of nutritionalfactors on biochemical, structural and metabolic characteristics of muscles inruminants; consequences on dietetic value and sensorial qualities of meat.Reprod. Nutr. Dev., 41, 1-26.8. Gladine C., Morand C., Rock E., Bauchart D., Durand D. 2007. Plantextracts rich in polyphenols (Perp) are efficient antioxidants to preventlipoperoxidation in plasma lipids from animals fed n-3 PUFA supplementeddiets. Animal Feed Science and Technology, 136:281-296.9. Gobert M., Bauchart D., Parafita E., Jailler R., Durand D. 2008a. Dietaryvitamin E associated with plant polyphenols effectively protect fromlipoperoxidation in processed meats in the finishing bovine given an n-3 PUFArichdiet. In the Proceedings of the 54th International Congress of Meat Scienceand Technology, 10-15th August 2008, Cape Town, South Africa. 3A4.10. Gobert M., Bauchart D., Bonnefoy J.C., Faure P., Durand D. 2008b. Plantextracts rich in polyphenols associated to vitamin E effectively protected cowsgiven n-3 PUFA rich rations against plasma lipoperoxidation. 15 th Renc. Rech.Ruminants, Paris, France.11. Gobert M., Martin B., Ferlay A., Chilliard Y., Graulet B., Pradel Ph.,Bauchart D., Durand D. 2009a. Plant polyphenols associated with vitamin Eare susceptible to reduce plasma lipoperoxidation in dairy cows given n-3polyunsaturated fatty acids. J. Dairy Sci. (accepted for publication).12. Gobert M., Bourguet C., Terlouw C., Deiss V., Berdeaux O., Comte B.,Gruffat D., Bauchart D., Durand D. 2009b. Pre-slaughter stress andlipoperoxidation: protective effect of vitamin E and plant extracts rich inpolyphenols given to finishing cattle. In the Proceedings of the 11thInternational Symposium on Ruminant Physiology, 6-9th September 2009,Clermont-Ferrand, France13. Gobert M., Martin B., Ferlay A., Chilliard Y., Graulet B., Pradel Ph.,Bauchart D., Durand D. 2009c. Plant polyphenols associated with vitamin Eare susceptible to reduce plasma lipoperoxidation in dairy cows given n-3polyunsaturated fatty acids. J. Dairy Sci. (accepted for publication).14. Normand J., Bastien D., Bauchart D., Chaigneau F., Chesneau G., DoreauM., Farrie J.P., Joulie A., Le Pichon D., Peyronnet C., Quinsac A., RenonJ., Ribaud D., Turin F., Weill P. 2005. Production of beef enriched in n-311
1 st WorkshopXIII International Feed Technology SymposiumPUFA by given linseeds to the animals: different ways for providing linseeds indiets and consequences on beef quality? Renc. Rech. Ruminants, 12, 359-366.15. Min B. and Ahn D.U. 2005. Mechanisms of lipid peroxidation in meat andmeat products. A review. Food Sci. Biotechnol., 14, 152-163.16. Parafita-Thomas E., Vialter S., Gobert M., Durand D., Terlouw C.,Bauchart D., Peyron A. 2008. Dietary supply of antioxidants to finishingcattle can improve the stability of meat colour, even in animals stressed justbefore slaughter. 13 th Meeting of Muscle Sciences and Meat Technology(JSMTV), Oct. 2008, Tours, (France) pp 91-92.17. Reynolds H., Anderson M. K. 1998. Rapid separation and quantitation ofcombined neutral and polar lipid classes by high-performance liquidchromatography and evaporative light-scattering mass detection. J. Chromat. B.708, 21-26.18. Scollan N., Richardson I., De Smet S., Moloney A.P., Doreau M., BauchartD. and Nürnberg K. 2005. Enhancing the content of beneficial fatty acids inbeef and consequences for meat quality. In "Indicators of milk and beefquality", EAAP Publications n°112, (editors J. F. Hocquette and S. Gigli),Wageningen Academic Publishers, pp 151-162.12
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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