Processing of soybean affects meat fatty acid composition and lipid peroxidation in beef cattle

Animal Feed Science and Technology

Volumn 116, Issue 3-4, 2004, Pages 175-184

  McNiven, M A ^a   Duynisveld, J ^b   Charmley, E ^b   Mitchell, A ^a  

^a UNIVERSITY OF PRINCE EDWARD ISLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Beef; Extruded; Fatty acid; Lipid peroxidation; Roasted; Soybean

Indexed keywords

BOS TAURUS; GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; ZEA MAYS;

EID: 4444384674     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.anifeedsci.2004.07.005     Document Type: Article

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