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The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview

The maximisation of available resources for animal production, food security and maintenance of human–animal wellbeing is important for an economically viable, resilient and sustainable future. Pasture and forage diets are common sources of short chain omega-3 (n-3) polyunsaturated fatty acids (PUFA...

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Detalles Bibliográficos
Autores principales:	Ponnampalam, Eric N., Sinclair, Andrew J., Holman, Benjamin W. B.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230916/ https://www.ncbi.nlm.nih.gov/pubmed/34208278 http://dx.doi.org/10.3390/foods10061358

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