Effect of dietary inclusion of urea encapsulated in low-trans vegetable fat microspheres on fatty acids intake, carcass traits, quality, and fatty acid composition of lamb meat

Author:

Mazza Pedro H.S.,Bezerra Leilson R.,de Lucena Kevily H. de O.S.,Pereira Filho José M.,Barbosa Analivia M.,Bessa Rui J.B.,Alves Susana P.,Araújo Marcos J.,Parente Michelle O.M.,Pereira Elzania S.,Oliveira Ronaldo L.

Publisher

Elsevier BV

Reference47 articles.

1. The trans-10,cis-15 18:2: a missing intermediate of trans-10 shifted rumen biohydrogenation pathway?;Alves;Lipids,2014

2. Trans-10 18:1 in ruminant meats: a review;Alves;Lipids,2021

3. Fatty acid composition of muscle, adipose tissue and liver from muskoxen (Ovibos moschatus) living in West Greenland;Alves;PLoS One,2015

4. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat;AMSA,2016

5. AOAC(Association of Official Analytical ChemistsAOAC), 2015. Official methods of analysis, 19th ed. Association of Official Analytical Chemistry., Washington, DC, USA.

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