Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation;Alimentación con alperujo modifica la composición de grasa subcutánea en corderos, con una nota en la resistencia del alperujo a degradación y peroxidación

Chilean Journal of Agricultural Research

Volumn 69, Issue 4, 2009, Pages 548-559

  Vera, Raúl ^a   Aguilar, Claudio ^a   Lira, Rodrigo ^a   Toro, Paula ^a   Barrales, Luis ^a   Peña, Iván ^a   Squella, Fernando ^b   Pérez, Patricio ^c   Quenaya, Javiera ^a   Yutronic, Hanja ^a   Briones, Ignacio ^d  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b INSTITUTO DE INVESTIGACIONES AGROPECUARIAS   (Chile)

^c UNIVERSITY OF CHILE   (Chile)

^d Ministerio de Agricultura   (Chile)

Author keywords

Body composition; Dry olive cake; Fatty acids; Sheep

Indexed keywords

ANIMALIA; OVIS ARIES;

EID: 75149176393     PISSN: 07185820     EISSN: 07185839     Source Type: Journal    
DOI: 10.4067/S0718-58392009000400010     Document Type: Article

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