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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

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