Effect of PUFA at sn ‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

Author:

Scheeder Martin R. L.1,Gumy Didier2,Messikommer Ruth1,Wenka Caspar1,Lambelet Pierre3

Affiliation:

1. Institute of Animal Sciences, Swiss Federal Institute of Technology Zürich, Zürich, Switzerland

2. Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland

3. Nestec Ltd, Nestlé Product Technology Centre Orbe, Orbe, Switzerland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Reference31 articles.

1. Soft pork studies. III. The effect of food upon body fat, as shown by the separation of the individual fatty acids of the body fat.;Ellis N. R.;J. Biol. Chem.,1926

2. NRC: Recommended Dietary Allowances. 11 ed. National Academy Press. Washington D.C. (USA) 1989.

3. The influence of changes in dietary fat and oils on fatty acid profiles of carcass fat in finishing pigs

4. Manipulation of the fatty acid composition of pig meat lipids by dietary means

5. Manipulation of the polyunsaturated fatty acid content of pig meat in conformity with dietary guidelines.;Leskanich C. O.;Proc. Nutr. Soc.,1994

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