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Eric N. Ponnampalam

Eric N. Ponnampalam

D-Index & Metrics

Animal Science and Veterinary

D-Index
41
Citations
5828
World Ranking
1091
National Ranking
63

Overview

Eric N. Ponnampalam is affiliated with the University of Melbourne in Australia, focusing on research within Agricultural and Biological Sciences. Their work spans a considerable number of publications, with particular expertise in Animal Science and Zoology, Molecular Biology, Agronomy and Crop Science, Ecology, and Nutrition and Dietetics.

The scientist's research topics predominantly cover Meat and Animal Product Quality, Animal Nutrition and Physiology, Agriculture Sustainability and Environmental Impact, Ruminant Nutrition and Digestive Physiology, Effects of Environmental Stressors on Livestock, Protein Hydrolysis and Bioactive Peptides, and Moringa oleifera research and applications.

Ponnampalam has contributed extensively to the literature, publishing in frequent venues such as Meat Science, Foods, Animals, Antioxidants, and Small Ruminant Research. These journals reflect their focus on the biology and quality of animal-derived foods as well as nutritional studies.

Recent significant publications include:

  • The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review (2022, Animals)
  • Bioactivity and health effects of ruminant meat lipids. Invited Review (2020, Meat Science)
  • Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential (2021, Antioxidants)
  • The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life (2022, International Journal of Molecular Sciences)
  • The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview (2021, Foods)

Collaboration forms an important part of their research activity. Frequent co-authors include:

  • Frank R. Dunshea
  • Benjamin W.B. Holman
  • Hafiz Ansar Rasul Suleria
  • J. L. Jacobs
  • Ali Kiani

Eric N. Ponnampalam's scientific contributions contribute to understanding the molecular and physiological aspects of animal nutrition and product quality. The integration of antioxidant research and the study of dietary lipids reflect interests in both animal health and food science.

Best Publications

  • Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

    Alaa El-Din A. Bekhit;David L. Hopkins;Fahri T. Fahri;Eric N. Ponnampalam

  • Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

    Eric N. Ponnampalam;David L. Hopkins;Heather Bruce;Duo Li

  • The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review

    Unknown

  • Genetic parameters for meat quality traits of Australian lamb meat

    S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins

  • Influence of cold-pressed canola, brewers grains and hominy meal as dietary supplements suitable for reducing enteric methane emissions from lactating dairy cows

    P.J. Moate;S.R.O. Williams;C. Grainger;M.C. Hannah

  • Antioxidant Dynamics in the Live Animal and Implications for Ruminant Health and Product (Meat/Milk) Quality: Role of Vitamin E and Selenium

    Surinder S. Chauhan;Pietro Celi;Pietro Celi;Eric N. Ponnampalam;Eric N. Ponnampalam;Brian J. Leury

  • Bioactivity and health effects of ruminant meat lipids. Invited Review.

    Payam Vahmani;Eric N. Ponnampalam;Jana Kraft;Cletos Mapiye

  • Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

    Yimin Zhang;Benjaminn W.B. Holman;Benjaminn W.B. Holman;Eric N. Ponnampalam;Matthew G. Kerr

  • Effect of dietary modification of muscle long-chain n-3 fatty acid on plasma insulin and lipid metabolites, carcass traits, and fat deposition in lambs.

    E N Ponnampalam;A J Sinclair;A R Egan;S J Blakeley

  • The impact of supplementing lambs with algae on growth, meat traits and oxidative status.

    D.L. Hopkins;E.H. Clayton;T.A. Lamb;R.J. van de Ven

  • The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview.

    Eric N. Ponnampalam;Andrew J. Sinclair;Benjamin W. B. Holman

  • Effect of diets containing n-3 fatty acids on muscle long-chain n-3 fatty acid content in lambs fed low- and medium-quality roughage diets.

    E. N. Ponnampalam;A. J. Sinclair;A. R. Egan;S. J. Blakeley

  • Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil.

    M.H. Najafi;S. Zeinoaldini;M. Ganjkhanlou;H. Mohammadi

  • Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

    Eric N. Ponnampalam;Kym L. Butler;Matthew B. McDonagh;Joe L. Jacobs

  • The effect of pH decline rate on the meat and eating quality of beef carcasses

    D. L. Hopkins;E. N. Ponnampalam;R. J. van de Ven;R. D. Warner

  • Cinnamon: A Natural Feed Additive for Poultry Health and Production-A Review

    Akhtar Ali;Eric N Ponnampalam;Gamini Pushpakumara;Jeremy J Cottrell

  • Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

    Eric N. Ponnampalam;Kym L. Butler;Robin H. Jacob;David W. Pethick

  • Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

    Eric N. Ponnampalam;Graham R. Trout;Andrew J. Sinclair;Adrian R. Egan

  • Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

    Eric N. Ponnampalam;Viv F. Burnett;Sorn Norng;David L. Hopkins

  • Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.

    Eric N. Ponnampalam;Kym L. Butler;Kelly M. Pearce;Kelly M. Pearce;Suzanne I. Mortimer

  • Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

    S. I. Mortimer;J. H. J. van der Werf;J. H. J. van der Werf;R. H. Jacob;R. H. Jacob;D. W. Pethick;D. W. Pethick

  • Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs.

    E N Ponnampalam;A J Sinclair;B J Hosking;A R Egan

  • The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

    Eric N. Ponnampalam;Sorn Norng;Viv F. Burnett;Frank R. Dunshea

Frequent Co-Authors

David L. Hopkins
David L. Hopkins Charles Sturt University
Frank R. Dunshea
Frank R. Dunshea University of Melbourne
Robyn D. Warner
Robyn D. Warner University of Melbourne
David W. Pethick
David W. Pethick Murdoch University
Joe L. Jacobs
Joe L. Jacobs University of Melbourne
Kym L. Butler
Kym L. Butler University of Melbourne
Robin H. Jacob
Robin H. Jacob Government of Western Australia
Benjamin W.B. Holman
Benjamin W.B. Holman New South Wales Department of Primary Industries
Graham E. Gardner
Graham E. Gardner Murdoch University
Alex J. Ball
Alex J. Ball University of New England

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