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Skip to Search Results- 2Dugan, Michael E. R.
- 2Mapiye, Cletos
- 2Vahmani, Payam
- 1Aalhus, Jennifer L.
- 1Aslhus, Jennifer L.
- 1Beaulieu, Angela D.
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Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity
Download2014
Dugan, Michael E. R., Rolland, David C., Uttaro, Bethany, Aalhus, Jennifer L., Block, Hushton C., Vahmani, Payam, Mapiye, Cletos, Proctor, Spencer D., McAllister, Timothy A.
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 to improve the FA profiles of hamburgers made with perirenal fat (PRF) and...
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2015
Vahmani, Payam, Dugan, Michael E. R., Patience, John F., Juarez, Manuel, Aslhus, Jennifer L., Mapiye, Cletos, Turner, Tyler D., Zijlstra, Ruurd T., Prieto, Nuria, Beaulieu, Angela D.
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 increase their contents in pork, and in countries where label claims are...