Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/7/1539/5333634/pev140.pdf
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2. Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers;Bavelaar;Meat Sci.,2003
3. A mathematical relationship between the fatty acid composition of the diet and that of the adipose tissue in man;Beynen;Am. J. Clin. Nutr.,1980
4. European reference method of in vivo determination of metabolisable energy in poultry: Reproducibility, effect of age, comparison with predicted values;Bourdillon;Br. Poult. Sci.,1990
5. In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue;Carrapiso;Meat Sci.,2000
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