The aim of this study was to improve the nutritional properties of beef by identifying the most appropriate nutritional strategies to increase the concentration of ω-3 fatty acids and cis-9, trans-11 conjugated linoleic acid (CLA) in intramuscular fat.
Effect of different lipid supplements on steer performance, meat quality and fatty acid composition of Longissimus dorsi muscle
MORDENTI, ATTILIO;PANCIROLI, ANDREA;TASSINARI, MARCO;
2013
Abstract
The aim of this study was to improve the nutritional properties of beef by identifying the most appropriate nutritional strategies to increase the concentration of ω-3 fatty acids and cis-9, trans-11 conjugated linoleic acid (CLA) in intramuscular fat.File in questo prodotto:
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