Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

Author:

Scerra M.,Luciano G.,Caparra P.,Foti F.,Cilione C.,Giorgi A.,Scerra V.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Official methods of analysis, Sixteenth edition;AOAC (Association of Official Analytical Chemists),1995

2. Indoor fattening of lambs raised on pasture: (1) Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle;Aurousseau;Meat Science,2007

3. Conjugated linoleic acid as anticancer nutrients: Studies in vivo and cellular mechanisms;Banni,2003

4. Biosynthesis of conjugated linoleic acid in ruminants;Baumann;Proceeding of the American Society of Animal Science,1999

5. Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels;Bonanome;The New England Journal of Medicine,1998

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