Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs

SIMPLE SUMMARY: Fat content and the degree of fatty acid unsaturation in meat are two major concerns for consumers. Fat concentration and its molecular structure (fatty acid positional distribution) are related to the nutritional fat value and tissue rheological properties. Changes in fat concentrat...

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Detalles Bibliográficos
Autores principales: Segura, José, Rey, Ana Isabel, Olivares, Álvaro, Cambero, María Isabel, Escudero, Rosa, de Ávila, María Dolores Romero, Palomo, Antonio, López-Bote, Clemente
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532750/
https://www.ncbi.nlm.nih.gov/pubmed/34679824
http://dx.doi.org/10.3390/ani11102802

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8532750/
https://www.ncbi.nlm.nih.gov/pubmed/34679824
http://dx.doi.org/10.3390/ani11102802

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