Meat Products: From Animal (Farm) to Meal (Fork) by Benjamin W. B. Holman, Eric N. Ponnampalam

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The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview by Eric N. Ponnampalam, Andrew J. Sinclair, Benjamin W. B. Holman

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Wool quality traits of purebred and crossbred Merino lambs orally drenched with Spirulina (Arthrospira platensis) by Benjamin W.B. Holman, Arash Kashani, Aduli E.O. Malau-Aduli

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Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview by Eric N. Ponnampalam, Hasitha Priyashantha, Janak K. Vidanarachchi, Ali Kiani, Benjamin W. B. Holman

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The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver by Zabihollah Nemati, Kazem Alirezalu, Maghsoud Besharati, Benjamin W. B. Holman, Mohammadreza Hajipour, Benjamin M. Bohrer

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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... by Eric N. Ponnampalam, Ali Kiani, Sarusha Santhiravel, Benjamin W. B. Holman, Charlotte Lauridsen, Frank R. Dunshea

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Quantitative Differences in Rumen Epithelium Proteins in Lambs Fed Wheat, Perennial Wheat, or Perennial Wheat plus Lucerne by Jude Jessie Bond, Gordon Refshauge, Matthew T. Newell, Benjamin W. B. Holman, David Wheeler, Serey Woodgate, Karthik S. Kamath, Richard C. Hayes

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The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat by Benjamin W.B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins

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