Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source-Reference-Cited by-同舟云学术

Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source

Published:2007-11 Issue:1-3 Volume:73 Page:127-134
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Osorio María Teresa,Zumalacárregui José María,Figueira Ana,Mateo Javier

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference23 articles.

1. Effect of nutritional factors on fatty acid composition of lamb fat deposits;Bas;Livest. Prod. Sci.,2000

2. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

3. The influences of carcass weight and deposit on the fatty acid composition of fats of suckling Manchego lambs;Cañeque;Meat Sci.,2005

4. In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue;Carrapiso;Meat Sci.,2000

5. Castrillo, C., 1979. Variaciones en la composición corporal de los corderos churros en relación con el peso, el sexo y el contenido graso de la dieta (Effect of weight, sex and dietary fat on Churra lambs body composition). Doctoral Thesis. Faculty of Veterinary of León, University of Oviedo, Spain.

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