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This study examined the ability of near infrared reflectance spectroscopy (NIRS) to estimate the concentration of polyunsaturated fatty acids and their biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed. Subcutaneous fat samples at the 12th rib of 62 cows were stored at −80°C, thawed, scanned over a NIR spectral range from 400 to 2498nm at 31°C and 2°C, and subsequently analysed...
In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E–10% ground flaxseed). While dietary treatments had no effect (P>0.05) on meat composition or tenderness values, the...
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