Effect of dietary soybean oil and antioxidants on fatty acids and volatile compounds of tail subcutaneous and perirenal fat tissues in fattening lambs

BACKGROUND: Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in flavor as a result of the oxidation process, a feeding trial was performed to investigate the effects of dietary soybea...

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Detalles Bibliográficos
Publicado en:J Anim Sci Biotechnol
Autores principales: Peng, Yongjia, Wang, Jiakun, Lin, Jia, Liu, Jianxin
Formato: Artigo
Lenguaje:Inglês
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC4828798/
https://ncbi.nlm.nih.gov/pubmed/27073617
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-016-0083-y
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