{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T13:35:03Z","timestamp":1790429703864,"version":"4.1.0"},"reference-count":34,"publisher":"Elsevier BV","issue":"7","license":[{"start":{"date-parts":[[2018,1,1]],"date-time":"2018-01-01T00:00:00Z","timestamp":1514764800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2018,1,1]],"date-time":"2018-01-01T00:00:00Z","timestamp":1514764800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2020,11,24]],"date-time":"2020-11-24T00:00:00Z","timestamp":1606176000000},"content-version":"vor","delay-in-days":1058,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001665","name":"Agence Nationale de la Recherche","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001665","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Animal"],"published-print":{"date-parts":[[2018]]},"DOI":"10.1017\/s1751731117002877","type":"journal-article","created":{"date-parts":[[2017,11,20]],"date-time":"2017-11-20T04:57:25Z","timestamp":1511153845000},"page":"1527-1535","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":33,"title":["Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork"],"prefix":"10.1016","volume":"12","author":[{"given":"A.","family":"de Tonnac","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.","family":"Mourot","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1017\/S1751731117002877_ref1","unstructured":"Association Fran\u00e7aise de Normalisation (AFNOR) 1982. Animal feed. Determination of water content. In NF V18-109, 5."},{"key":"10.1017\/S1751731117002877_ref2","unstructured":"Association Fran\u00e7aise de Normalisation (AFNOR) 2010. Sensorial analysis \u2013 general guidelines for designing premises for analysis. In NF V09-105, 5."},{"key":"10.1017\/S1751731117002877_ref3","doi-asserted-by":"crossref","first-page":"748","DOI":"10.1080\/00071668.2015.1113500","article-title":"Is it possible to increase n-3 fatty acid content of meat without affecting its technological and\/or sensory quality and the growing performance of chickens ?","volume":"56","author":"Ba\u00e9za","year":"2015","journal-title":"British Poultry Science"},{"key":"10.1017\/S1751731117002877_ref4","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1007\/BF02186066","article-title":"Heterotrophic production of long-chain omega-3 fatty acids utilizing algae and algae-like microorganisms","volume":"6","author":"Barclay","year":"1994","journal-title":"Journal of Applied Phycology"},{"key":"10.1017\/S1751731117002877_ref5","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/y59-099","article-title":"A rapid method for total lipid extraction and purification","volume":"37","author":"Bligh","year":"1959","journal-title":"Canadian Journal of Biochemistry and Physiology"},{"key":"10.1017\/S1751731117002877_ref6","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1126\/science.277.5325.509","article-title":"The management of fisheries and marine ecosystems","volume":"277","author":"Botsford","year":"1997","journal-title":"Science"},{"key":"10.1017\/S1751731117002877_ref7","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1016\/j.meatsci.2012.05.022","article-title":"Lipid and protein oxidation of a-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or a-tocopheryl acetate","volume":"92","author":"Botsoglou","year":"2012","journal-title":"Meat Science"},{"key":"10.1017\/S1751731117002877_ref8","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1093\/ajcn\/64.4.577","article-title":"Retroconversion and metabolism of DHA in humans and rats after intake of a single dose of DHA triacylglycerols","volume":"64","author":"Brossard","year":"1996","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1017\/S1751731117002877_ref9","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/S0076-6879(78)52032-6","article-title":"Microsomal lipid peroxidation","volume":"52","author":"Buege","year":"1978","journal-title":"Methods of Enzymology"},{"key":"10.1017\/S1751731117002877_ref10","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0309-1740(01)00095-X","article-title":"Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins","volume":"60","author":"Corino","year":"2002","journal-title":"Meat Science"},{"key":"10.1017\/S1751731117002877_ref11","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1016\/j.meatsci.2014.06.041","article-title":"Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis","volume":"98","author":"Corino","year":"2014","journal-title":"Meat Science"},{"key":"10.1017\/S1751731117002877_ref12","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"A simple method for the isolation and purification of total lipides from animal tissues","volume":"226","author":"Folch","year":"1957","journal-title":"Journal of Biological Chemistry"},{"key":"10.1017\/S1751731117002877_ref13","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/0005-2760(91)90254-F","article-title":"Peroxisomal retroconversion of docosahexaenoic acid to EPA studied in isolated rat liver cells","volume":"1081","author":"Gronn","year":"1991","journal-title":"Biochimica and Biophysica Acta"},{"key":"10.1017\/S1751731117002877_ref14","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1016\/j.livsci.2009.02.009","article-title":"Effect of a linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig","volume":"124","author":"Guillevic","year":"2009","journal-title":"Livestock Science"},{"key":"10.1017\/S1751731117002877_ref15","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/S0308-8146(02)00252-2","article-title":"Fatty acid composition and tocopherol content of muscle in pigs fed organic and conventional feed with different n6\/n3 ratios, respectively","volume":"80","author":"H\u00f6gberg","year":"2003","journal-title":"Food Chemisry"},{"key":"10.1017\/S1751731117002877_ref16","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0309-1740(98)00034-5","article-title":"Reference methods for the assessment of physical characteristics of meat","volume":"49","author":"Honikel","year":"1998","journal-title":"Meat Science"},{"key":"10.1017\/S1751731117002877_ref17","unstructured":"International Organization for Standardization (ISO) 1998. Animal feeding stuffs, animal products, and faeces or urine \u2013 determination of gross calorific value \u2013 bomb calorimeter method. In ISO 9831:1998, 23."},{"key":"10.1017\/S1751731117002877_ref18","unstructured":"International Organization for Standardization (ISO) 2008. Food products \u2013 determination of total nitrogen content by combustion according to the Dumas principle and calculation of crude protein content. Part 1: oilseeds and animal feed. In ISO 16634-1:2008, 30."},{"key":"10.1017\/S1751731117002877_ref19","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1007\/BF02533546","article-title":"Relative susceptibility of microsomes from lung, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content","volume":"15","author":"Kornbrust","year":"1980","journal-title":"Lipids"},{"key":"10.1017\/S1751731117002877_ref20","doi-asserted-by":"crossref","first-page":"1967","DOI":"10.2527\/2003.8181967x","article-title":"Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig","volume":"81","author":"Kouba","year":"2003","journal-title":"Journal of Animal Science"},{"key":"10.1017\/S1751731117002877_ref21","first-page":"25","article-title":"Acides gras poly-insatur\u00e9s (omega 3, omega 6) et fonctionnement du syst\u00e8me nerveux central [Polyunsaturated fatty acids (omega 3, omega 6) and brain functions]","volume":"10","author":"Lavialle","year":"2010","journal-title":"Innovations Agronomiques"},{"key":"10.1017\/S1751731117002877_ref22","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1111\/j.1745-4573.2002.tb00335.x","article-title":"Performance characteristics and fatty acid composition of pigs fed a diet with docosahexaenoic acid","volume":"13","author":"Marriott","year":"2002","journal-title":"Journal of Muscle Foods"},{"key":"10.1017\/S1751731117002877_ref23","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1021\/jf9028078","article-title":"Production of docosahexaenoic acid (DHA) enriched bacon","volume":"58","author":"Meadus","year":"2010","journal-title":"Journal of Agricultural Food Chemistry"},{"key":"10.1017\/S1751731117002877_ref24","doi-asserted-by":"crossref","first-page":"1196","DOI":"10.1017\/S1751731109004455","article-title":"Effect of supplementation of the maternal diet with fish oil or linseed oil on fatty-acid composition and expression of Delta5- and Delta6-desaturase in tissues of female piglets","volume":"3","author":"Missotten","year":"2009","journal-title":"Animal"},{"key":"10.1017\/S1751731117002877_ref25","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/0309-1740(92)90042-3","article-title":"Influence of dietary fat and alpha-tocopherol supplementation on lipid oxidation in pork","volume":"31","author":"Monahan","year":"1992","journal-title":"Meat Science"},{"key":"10.1017\/S1751731117002877_ref26","doi-asserted-by":"crossref","first-page":"600","DOI":"10.1016\/S0022-2275(20)40190-7","article-title":"Preparation of fatty acid methyl esters and dimethyl acetals from lipids with boron fluoride methanol","volume":"5","author":"Morrison","year":"1964","journal-title":"Journal of Lipid Research"},{"key":"10.1017\/S1751731117002877_ref27","first-page":"D612","article-title":"Effect of introducing hemp oil into feed on the nutritional quality of pig meat","volume":"22","author":"Mourot","year":"2015","journal-title":"Oilseeds and fats, Crops and Lipids"},{"key":"10.1017\/S1751731117002877_ref28","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1051\/rnd:2001116","article-title":"Lipids in monogastric animal meat","volume":"41","author":"Mourot","year":"2001","journal-title":"Reproduction Nutrition Development"},{"key":"10.1017\/S1751731117002877_ref29","doi-asserted-by":"crossref","first-page":"1592","DOI":"10.1194\/jlr.M700081-JLR200","article-title":"Competition between 24:5n-3 and ALA for Delta 6 desaturase may limit the accumulation of DHA in HepG2 cell membranes","volume":"48","author":"Portolesi","year":"2007","journal-title":"Journal of Lipid Research"},{"key":"10.1017\/S1751731117002877_ref30","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.livsci.2006.01.009","article-title":"Effects of a dietary supplement of DHA-rich marine algae on Italian heavy pig production parameters","volume":"103","author":"Sardi","year":"2006","journal-title":"Livestock Science"},{"key":"10.1017\/S1751731117002877_ref31","series-title":"Tables of composition and nutritional value of feed materials for livestock","author":"Sauvant","year":"2004"},{"key":"10.1017\/S1751731117002877_ref32","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1080\/1745039X.2011.647459","article-title":"Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil","volume":"66","author":"Sobotka","year":"2012","journal-title":"Archives of Animal Nutrition"},{"key":"10.1017\/S1751731117002877_ref33","doi-asserted-by":"crossref","first-page":"4523","DOI":"10.1002\/jsfa.7668","article-title":"Supra-nutritional levels of a-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented Sausage","volume":"96","author":"Vossen","year":"2016","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1017\/S1751731117002877_bib0034","doi-asserted-by":"crossref","first-page":"1600144","DOI":"10.1002\/ejlt.201600144","article-title":"Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: nutritional and sensory quality","volume":"119","author":"Vossen","year":"2017","journal-title":"European Journal of Lipid Science and Technology"}],"container-title":["Animal"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1751731117002877?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1751731117002877?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S1751731117002877","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T23:30:10Z","timestamp":1761694210000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1751731117002877"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018]]},"references-count":34,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2018]]}},"alternative-id":["S1751731117002877"],"URL":"https:\/\/doi.org\/10.1017\/s1751731117002877","relation":{},"ISSN":["1751-7311"],"issn-type":[{"value":"1751-7311","type":"print"}],"subject":[],"published":{"date-parts":[[2018]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork","name":"articletitle","label":"Article Title"},{"value":"Animal","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1017\/S1751731117002877","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2017 The Animal Consortium. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}]}}