Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2016
|
| Materias: | |
| 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 |