Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

BACKGROUND: Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and su...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Anim Sci Biotechnol
Main Authors: Mapiye, Cletos, Aalhus, Jennifer L, Vahmani, Payam, Rolland, David C, McAllister, Timothy A, Block, Hushton C, Uttaro, Bethany, Proctor, Spencer D, Dugan, Michael E R
Format: Artigo
Jezik:Inglês
Izdano: BioMed Central 2014
Teme:
Research
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4373243/
https://ncbi.nlm.nih.gov/pubmed/25810905
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2049-1891-5-54
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