Intramuscular Fat Selection in Rabbits Modifies the Fatty Acid Composition of Muscle and Liver Tissues

SIMPLE SUMMARY: Intramuscular fat content improves the juiciness, tenderness, and flavor of meat, but it can also affect its nutritional quality. A divergent selection experiment for intramuscular fat content was performed on rabbits for 10 generations to study the metabolism of the selected and cor...

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Detalles Bibliográficos
Autores principales: Zubiri-Gaitán, Agostina, Blasco, Agustín, Ccalta, Ruth, Satué, Katy, Hernández, Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997145/
https://www.ncbi.nlm.nih.gov/pubmed/35405882
http://dx.doi.org/10.3390/ani12070893

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997145/
https://www.ncbi.nlm.nih.gov/pubmed/35405882
http://dx.doi.org/10.3390/ani12070893

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