Staff Profile:Dr Rachael Neal

Name:

Dr Rachael Neal

Job Title:

Lecturer in Animal Science

Responsibilities:

• Module convenor for AP2A68 Mini Placement and Professional Development for Animal Scientists, APMA114 Contemporary Issues in Animal Science, APMA115 Sustainable Livestock Production Systems
• Animals Teaching Forum Leader

Areas of Interest:

I am an enthusiastic teacher with diverse experience in teaching across the animal sciences. I have a particular interest in helping undergraduate students enhance their employability and develop strong self-reflection and self-awareness regarding career progression. At postgraduate level I am working to enhance the distance learning experience of students enrolled on our sustainable livestock modules.

From a research perspective I have a broad interest in animal production, nutrition and food chain science, in particular the composition of animal-derived foods and the role of animal nutrition in enhancing nutritional composition. Research to date has included studies of fish oil and algae to increase the very long-chain polyunsaturated fatty acid content of poultry meat and the subsequent impact on intakes of long-chain polyunsaturates in the UK population.

Research groups / Centres:

Publications:

Y

Jump to: 2013 | 2011 | 2010 | 2008 | 2007 | 2006

Number of items: 12.

2013

• Gibbs, R., Rymer, C. and Givens, I. (2013) Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail. Food Chemistry, 138 (2-3). pp. 1749-1756. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.11.002

2011

• Givens, D. I., Gibbs, R. A., Rymer, C. and Brown, R. H. (2011) Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK. Food Chemistry, 127 (4). pp. 1549-1554. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2011.02.016
• Gibbs, R., Rymer, C. and Givens, I. (2011) Meat and other animal-derived foods as sources of omega-3 fatty acids. In: Wood, J. D. and Rowlings, C. (eds.) Nutrition and Climate Change: Major Issues Confronting the Meat Industry. Nottingham University Press, pp. 105-121. ISBN 9781907284779

2010

• Gibbs, R. I., Rymer, C. and Givens, D. I. (2010) Fat content and fatty acid composition of chicken meat portions and manufactured chicken products. British Poultry Abstracts , 6 (1). pp. 41-42. ISSN 1746-6202 doi: https://doi.org/10.1080/17466202.2010.501142
• Givens, D. I., Rymer, C. and Gibbs, R. A. (2010) Long-chain n-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them. Proceedings of the Nutrition Society, 69 (1). pp. 144-155. ISSN 0029-6651 doi: https://doi.org/10.1017/S0029665109991716
• Rymer, C., Gibbs, R. A. and Givens, D. I. (2010) Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids. Poultry Science, 89 (1). pp. 150-159. ISSN 0032-5791 doi: https://doi.org/10.3382/ps.2009-00232

2008

• Givens, D. I. and Gibbs, R. A. (2008) Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. Proceedings of the Nutrition Society, 67 (3). pp. 273-280. ISSN 0029-6651 doi: https://doi.org/10.1017/s0029665108007167
• Minihane, A.-M., Givens, D. I. and Gibbs, R. A. (2008) The health benefits of n-3 fatty acids and their concentrations in organic and conventional animal-derived foods. In: Givens, D. I., Baxter, S.J., Minihane, A.-M. and Shaw, E.J. (eds.) Organic food and health: Effects of the environment. CABI Publishing Ltd, Wallingford, pp. 19-49. ISBN 9781845934590

2007

• Givens, D. I. and Gibbs, R. A. (2007) Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. In: 3rd Congress of the Societe-Francaise-de-Nutrition, Lille, FRANCE, pp. 273-280. doi: https://doi.org/10.1017/s0029665108007167

2006

• Givens, D. I. and Gibbs, R. A. (2006) Very long chain n-3 polyunsaturated fatty acids in the food chain in the UK and the potential of animal-derived foods to increase intake. Nutrition Bulletin, 31. pp. 104-110. ISSN 0141-9684 doi: https://doi.org/10.1111/j.1467-3010.2006.00554.x
• Givens, D. I., Kliem, K. E. and Gibbs, R. A. (2006) The role of meat as a source of n-3 polyunsaturated fatty acids in the human diet. In: 52nd International Congress of Meat Science and Technology (52in ICoMST), Dublin, IRELAND, pp. 209-218. doi: https://doi.org/10.1016/j.meatsci.2006.04.008
• Givens, D. I., Kliem, K. E. and Gibbs, R. A. (2006) The role of meat as a source of n-3 polyunsaturated fatty acids in the human diet. Meat Science, 74 (1). pp. 209-218. ISSN 0309-1740 doi: https://doi.org/10.1016/j.meatsci.2006.04.008

This list was generated on Wed Apr 8 15:03:56 2020 UTC.

Qualifications:

BSc (hons); PhD