Effect of dietary soybean oil and antioxidants on fatty acids and volatile compounds of tail subcutaneous and perirenal fat tissues in fattening lambs

BACKGROUND: Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in flavor as a result of the oxidation process, a feeding trial was performed to investigate the effects of dietary soybea...

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Detalles Bibliográficos
Autores principales: Peng, Yongjia, Wang, Jiakun, Lin, Jia, Liu, Jianxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4828798/
https://www.ncbi.nlm.nih.gov/pubmed/27073617
http://dx.doi.org/10.1186/s40104-016-0083-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4828798/
https://www.ncbi.nlm.nih.gov/pubmed/27073617
http://dx.doi.org/10.1186/s40104-016-0083-y

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