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Tayengwa, T., Chikwanha, O. C., Gouws, P., Dugan, M. E. R., Mutsvangwa, T., and Mapiye, C. (2020). Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life. *Meat Sci.* 162, 108029. doi: 10.1016/j.meatsci.2019.108029

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Vahmani, P., Mapiye, C., Prieto, N., Rolland, D. C., McAllister, T. A., Aalhus, J. L., et al. (2015). The scope for manipulating the polyunsaturated fatty acid content of beef: A review. *J. Anim. Sci. Biotechnol.* 6, 29–29. doi: 10.1186/s40104-015-0026-z

Vahmani, P., Ponnampalam, E. N., Kraft, J., Mapiye, C., Bermingham, E. N., Watkins, P. J., et al. (2020). Bioactivity and health effects of ruminant meat lipids. Invited Review. *Meat Sci.* 165, 108114–108114. doi: 10.1016/j.meatsci.2020.108114

Verneque, B. J. F., MaChado, A. M., De Abreu Silva, L., Lopes, A. C. S., and Duarte, C. K. (2022). Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review. *Crit. Rev. Food Sci. Nutr.* 62, 2050–2060. doi: 10.1080/10408398.2020.1836471

Wang, X., Martin, G. B., Wen, Q., Liu, S., Li, Y., Shi, B., et al. (2020). Palm oil protects α-linolenic acid from rumen biohydrogenation and muscle oxidation in cashmere goat kids. *J. Anim. Sci. Biotechnol.* 11, 100–100. doi: 10.1186/s40104-020-00502-w

WCRF, AICR and CUP Expert report (2018). *Meat, fish and dairy products and the risk of cancer* (London, UK: WCRF International).

Webb, E. C., Casey, N. H., and Simela, L. (2005). Goat meat quality. *Small Ruminant Res.* 60, 153–166. doi: 10.1016/j.smallrumres.2005.06.009

Willems, H., Kreuzer, M., and Leiber, F. (2014). Alpha-linolenic and linoleic acid in meat and adipose tissue of grazing lambs differ among alpine pasture types with contrasting plant species and phenolic compound composition. *Small Ruminant Res.* 116, 153–164. doi: 10.1016/j.smallrumres.2013.11.002

Williams, M. S., Mandell, I. B., Wood, K. M., and Bohrer, B. M. (2022). The effects of feeding benzoic acid and/or active dry yeast (*Saccharomyces cerevisiae*) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis. *Trans. Anim. Sci.* 7, 161. doi: 10.1093/tas/txac161

Wrona, M., Korytowski, W., Różanowska, M., Sarna, T., and Truscott, T. G. (2003). Cooperation of antioxidants in protection against photosensitized oxidation. *Free Radical Biol. Med.* 35, 1319–1329. doi: 10.1016/j.freeradbiomed.2003.07.005

Zehiroglu, C., and Ozturk Sarikaya, S. B. (2019). The importance of antioxidants and place in today’s scientific and technological studies. *J. Food Sci. Technol.* 56, 4757–4774. doi: 10.1007/s13197-019-03952-x

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