His primary areas of investigation include Food science, Fatty acid, Polyunsaturated fatty acid, Conjugated linoleic acid and Intramuscular fat. His studies in Food science integrate themes in fields like Dry matter and Lipid oxidation. His work deals with themes such as Belgian Blue and Saturated fatty acid, which intersect with Polyunsaturated fatty acid.
His research integrates issues of Docosahexaenoic acid, Fish oil and Lipolysis in his study of Conjugated linoleic acid. His Intramuscular fat study deals with the bigger picture of Animal science. His work in the fields of Animal science, such as Back fat, overlaps with other areas such as Housing type.
S. De Smet mainly investigates Animal science, Food science, Biochemistry, Internal medicine and Polyunsaturated fatty acid. He studied Animal science and Veterinary medicine that intersect with Belgian Landrace. S. De Smet interconnects Oxidative phosphorylation and Antioxidant in the investigation of issues within Food science.
S. De Smet has researched Polyunsaturated fatty acid in several fields, including Conjugated linoleic acid and Fish oil. His Fish oil study integrates concerns from other disciplines, such as Docosahexaenoic acid and Linseed oil. His Fatty acid research includes themes of Intramuscular fat and Lipolysis.
The scientist’s investigation covers issues in Food science, Animal science, Biochemistry, Broiler and Internal medicine. His research in Food science intersects with topics in Feces, Dry matter and Lipid oxidation. His work on Crossbreed and Intramuscular fat as part of general Animal science research is frequently linked to Feed conversion ratio, bridging the gap between disciplines.
His Intramuscular fat research integrates issues from Saturated fatty acid, Conjugated linoleic acid, Cottonseed and Rumen. As part of the same scientific family, S. De Smet usually focuses on Internal medicine, concentrating on Endocrinology and intersecting with Antioxidant and Glucan. His study in Malondialdehyde is interdisciplinary in nature, drawing from both Eicosapentaenoic acid, Docosahexaenoic acid, Polyunsaturated fatty acid, Arachidonic acid and Fish oil.
S. De Smet mainly focuses on Food science, Broiler, Lipid oxidation, Feces and Dry matter. His Food science research is multidisciplinary, incorporating perspectives in Biochemistry, Antioxidant and Lactic acid. His Antioxidant study deals with Essential oil intersecting with Internal medicine.
The study incorporates disciplines such as Creatine, Period, Nutrient density, Arginine and Endogeny in addition to Broiler. His work carried out in the field of Lipid oxidation brings together such families of science as Hexanal, Curcuma, Polyphenol and Pepper. S. De Smet has researched Dry matter in several fields, including Meal, Intestinal mucosa, Weaning, Litter and Sucrose alpha-glucosidase.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review
K. Raes;S. De Smet;D. Demeyer.
Animal Feed Science and Technology (2004)
Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.
K Raes;A Balcaen;P Dirinck;A De Winne.
Meat Science (2003)
Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids
K. Raes;S. de Smet;D. Demeyer.
Animal Science (2001)
Effect of halothane genotype, breed, feed withdrawal, and lairage on pork quality of belgian slaughter pigs.
S M De Smet;H Pauwels;S De Bie;D I Demeyer.
Journal of Animal Science (1996)
Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk
M. Lourenço;G. Van Ranst;B. Vlaeminck;S. De Smet.
Animal Feed Science and Technology (2008)
Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation
K. Smet;K. Raes;G. Huyghebaert;L. Haak.
Poultry Science (2008)
Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls
K. Raes;L. Haak;A. Balcaen;E. Claeys.
Meat Science (2004)
Supplementation of guanidinoacetic acid to broiler diets: Effects on performance, carcass characteristics, meat quality, and energy metabolism
J Michiels;J Michiels;Luc Maertens;Johan Buyse;A Lemme.
Poultry Science (2012)
Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits.
M. Cullere;G. Tasoniero;V. Giaccone;R. Miotti-Scapin.
Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness.
L.O. Fiems;S.De Campeneere;S. De Smet;G. Van de Voorde.
Meat Science (2000)
Profile was last updated on December 6th, 2021.
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