Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

SIMPLE SUMMARY: The objective of this study was to evaluate the effects of supplementation of dairy cows’ diets with different fatty acid (FA) sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Supplementation (3% dry...

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Detalles Bibliográficos
Autores principales: Vargas-Bello-Pérez, Einar, Cancino-Padilla, Nathaly, Geldsetzer-Mendoza, Carolina, Vyhmeister, Stefanie, Morales, María Sol, Leskinen, Heidi, Romero, Jaime, Garnsworthy, Philip C., Ibáñez, Rodrigo A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720294/
https://www.ncbi.nlm.nih.gov/pubmed/31426475
http://dx.doi.org/10.3390/ani9080568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720294/
https://www.ncbi.nlm.nih.gov/pubmed/31426475
http://dx.doi.org/10.3390/ani9080568

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