Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Daza, A.
Rey, A. I.
López Carrasco, C.
and
López-Bote, C. J.
1970.
Effect of gender on growth performance, carcass traits and meat quality of calves of Avileña-Negra Ibérica breed.
Spanish Journal of Agricultural Research,
Vol. 10,
Issue. 1,
p.
108.
Rey, A. I.
Lopez-Bote, C. J.
and
Sanz Arias, R.
1997.
Effect of extensive feeding on α-tocopherol concentration and oxidative stability of muscle microsomes from Iberian pigs.
Animal Science,
Vol. 65,
Issue. 3,
p.
515.
LOPEZ-BOTE, C. J.
GRAY, J.I.
GOMAA, E.A.
and
FLEGAL, C.J.
1998.
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
British Poultry Science,
Vol. 39,
Issue. 2,
p.
235.
Lopez-Bote, C.J.
Sanz, M.
Rey, A.
Castaño, A.
and
Thos, J.
1998.
Lower lipid oxidation in the muscle of rabbits fed diets containing oats.
Animal Feed Science and Technology,
Vol. 70,
Issue. 1-2,
p.
1.
LOPEZ-BOTE, C. J.
GRAY, J.I.
GOMAA, E.A.
and
FLEGAL, C.J.
1998.
Effect of dietary oat administration on lipid stability in broiler meat.
British Poultry Science,
Vol. 39,
Issue. 1,
p.
57.
Corino, C
Pastorelli, G
Pantaleo, L
Oriani, G
and
Salvatori, G
1999.
Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E.
Meat Science,
Vol. 52,
Issue. 3,
p.
285.
Cava, R.
Ruiz, J.
Ventanas, J.
and
Antequera, T.
1999.
Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico.
Food Science and Technology International,
Vol. 5,
Issue. 3,
p.
235.
Cava, Ramón
Ruiz, Jorge
Ventanas, Jesús
and
Antequera, Teresa
1999.
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation.
Meat Science,
Vol. 52,
Issue. 2,
p.
165.
Jo, C.
and
Ahn, D.U.
2000.
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content.
Journal of Food Science,
Vol. 65,
Issue. 2,
p.
270.
Cava, Ramón
Ventanas, Jesús
Florencio Tejeda, Juan
Ruiz, Jorge
and
Antequera, Teresa
2000.
Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs.
Food Chemistry,
Vol. 68,
Issue. 1,
p.
51.
Skrivanová, V
Skrivan, M.
Marounek, M.
and
Baran, M.
2001.
Effect of feeding supplemental copper on performance, fatty acid profile and on cholesterol contents and oxidative stability of meat of rabbits.
Archiv für Tierernaehrung,
Vol. 54,
Issue. 4,
p.
329.
López-Bote, C.J.
Daza, A.
Soares, M.
and
Berges, E.
2001.
Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs.
Animal Science,
Vol. 73,
Issue. 3,
p.
451.
Dalle Zotte, A
2002.
Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality.
Livestock Production Science,
Vol. 75,
Issue. 1,
p.
11.
Lopez-Bote, C. J.
Isabel, B.
and
A. Daza
2002.
Partial replacement of poly- with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness.
Animal Science,
Vol. 75,
Issue. 3,
p.
349.
MÜLLER, A. S.
and
PALLAUF, J.
2002.
Down‐regulation of GPx1 mRNA and the loss of GPx1 activity causes cellular damage in the liver of selenium‐deficient rabbits.
Journal of Animal Physiology and Animal Nutrition,
Vol. 86,
Issue. 9-10,
p.
273.
Müller, Andreas S.
Pallauf, Josef
and
Most, Erika
2002.
Parameters of dietary selenium and vitamin E deficiency in growing rabbits.
Journal of Trace Elements in Medicine and Biology,
Vol. 16,
Issue. 1,
p.
47.
LOPEZ-BOTE, CJ
ISABEL, B
RUIZ, J
and
DAZA, A
2003.
EFFECT OF VITAMIN E SUPPLEMENTATION AND PARTIAL SUBSTITUTION OF POLY- WITH MONO-UNSATURATED FATTY ACIDS IN PIG DIETS ON MUSCLE, AND MICROSOME EXTRACT a-TOCOPHEROL CONCENTRATION AND LIPID OXIDATION.
Archives of Animal Nutrition,
Vol. 57,
Issue. 1,
p.
11.
Zanini, Surama F
Torres, Ciro Alexandre A
Bragagnolo, Neura
Turatti, Jane M
Silva, Marta G
and
Zanini, Marcos S
2004.
Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat.
Journal of the Science of Food and Agriculture,
Vol. 84,
Issue. 7,
p.
672.
Skřivanová, V.
Skřivan, M.
Tůmová, E.
and
Ševčíková, S.
2004.
Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat.
Czech Journal of Animal Science,
Vol. 49,
Issue. 2,
p.
71.
Rey, A.I
Lopez-Bote, C.J
Kerry, J.P
Lynch, P.B
Buckley, D.J
and
Morrissey, P.A
2004.
Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate.
Animal Feed Science and Technology,
Vol. 113,
Issue. 1-4,
p.
223.