Assessment of the Levels of Degradation in Fat Co- and Byproducts for Feed Uses and Their Relationships with Some Lipid Composition Parameters-Reference-Cited by-同舟云学术

Assessment of the Levels of Degradation in Fat Co- and Byproducts for Feed Uses and Their Relationships with Some Lipid Composition Parameters

Published:2009-02-09 Issue:5 Volume:57 Page:1952-1959
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nuchi Carla¹,Guardiola Francesc¹,Bou Ricard¹,Bondioli Paolo¹,Della Bella Laura¹,Codony Rafael¹

Affiliation:

1. Nutrition and Food Science Department—XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain, and Technology Department, Stazione Sperimentale Oli e Grassi, Via Giuseppe Colombo 79, 20133 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803369h

Reference30 articles.

1. The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition

2. The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid

3. Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat

4. Effects of fatty acids on meat quality: a review

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin;F1000Research;2023-09-05

2. Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens;Animal Nutrition;2023-06

3. QUALITY FEATURES OF FAT TISSUE AS A PLATFORM FOR “IDEAL” BACKFAT VIRTUAL MODEL: A REVIEW;Carpathian Journal of Food Science and Technology;2023-03-10

4. Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content;Poultry Science;2023-01

5. CHARACTERIZATION OF BY-PRODUCTS WITH HIGH FAT CONTENT DERIVED FROM THE PRODUCTION OF BOVINE GELATIN;F1000Research;2022-12-23