Upgrading the lipid fraction of foods of animal origin by dietary means: Rumen activity and presence of trans fatty acids and cla in milk and meat;Miglioramento della frazione lipidica degli alimenti di origine animale attraverso la dieta: Attivitá ruminale e presenza di acidi grassi trans e cla nel latte e nella carne

Italian Journal of Animal Science

Volumn 2, Issue 1, 2003, Pages 3-28

  Antongiovanni, Mauro ^a   Buccioni, Arianna ^a   Petacchi, Francesco ^a   Secchiari, Pierlorenzo ^b   Mele, Marcello ^b   Serra, Andrea ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

CLA; Energy supplementation; Fatty acids; Meat fat; Milk fat

Indexed keywords

ANIMALIA;

EID: 12344269637     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2003.3     Document Type: Review

References (83)

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