Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture

A Moloney; I Richardson; K.J Shingfield; P.G Dunne

Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture

A Moloney, I Richardson, K.J Shingfield, P.G Dunne

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture
Original language	English
Title of host publication	Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef
Editors	Geraldine Duffy
Publisher	Teagasc Food Research Centre Ashtown
Pages	25 - 25
ISBN (Print)	0101841705845
Publication status	Published - 2012

Bibliographical note

Name and Venue of Event: Teagasc, Food Research Centre, Ashtown, Dublin
Medium/genre: Abstract of Oral presentation
Conference Organiser: ProSafeBeef, A European Commission Research Project

Cite this

Moloney, A., Richardson, I., Shingfield, K. J., & Dunne, P. G. (2012). Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture. In G. Duffy (Ed.), Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef (pp. 25 - 25). Teagasc Food Research Centre Ashtown.

Moloney, A ; Richardson, I ; Shingfield, K.J ; Dunne, P.G. / Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture. Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef. editor / Geraldine Duffy. Teagasc Food Research Centre Ashtown, 2012. pp. 25 - 25

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title = "Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture",

author = "A Moloney and I Richardson and K.J Shingfield and P.G Dunne",

note = "Name and Venue of Event: Teagasc, Food Research Centre, Ashtown, Dublin Medium/genre: Abstract of Oral presentation Conference Organiser: ProSafeBeef, A European Commission Research Project",

year = "2012",

language = "English",

isbn = "0101841705845",

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editor = "Geraldine Duffy",

booktitle = "Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef",

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Moloney, A, Richardson, I, Shingfield, KJ & Dunne, PG 2012, Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture. in G Duffy (ed.), Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef. Teagasc Food Research Centre Ashtown, pp. 25 - 25.

Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture. / Moloney, A; Richardson, I; Shingfield, K.J; Dunne, P.G.

Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef. ed. / Geraldine Duffy. Teagasc Food Research Centre Ashtown, 2012. p. 25 - 25.

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

TY - GEN

T1 - Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture

AU - Moloney, A

AU - Richardson, I

AU - Shingfield, K.J

AU - Dunne, P.G

N1 - Name and Venue of Event: Teagasc, Food Research Centre, Ashtown, Dublin Medium/genre: Abstract of Oral presentation Conference Organiser: ProSafeBeef, A European Commission Research Project

PY - 2012

Y1 - 2012

M3 - Conference Contribution (Conference Proceeding)

SN - 0101841705845

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EP - 25

BT - Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef

A2 - Duffy, Geraldine

PB - Teagasc Food Research Centre Ashtown

ER -

Moloney A, Richardson I, Shingfield KJ, Dunne PG. Fatty acid composition and sensory characteristics of muscle from beef heifers offered concentrates containing either safflower oil or ruminally-protected fish oil while at pasture. In Duffy G, editor, Advancing Beef Safety through Research and Innovation: An International Conference organised by ProSafeBeef. Teagasc Food Research Centre Ashtown. 2012. p. 25 - 25