Effect of crude olive cake supplementation on camel milk production and fatty acid composition

Dairy Science and Technology

Volumn 93, Issue 3, 2013, Pages 225-239

  Faye, Bernard ^a,b   Konuspayeva, Gaukhar ^a,c   Narmuratova, Meiramkul ^c   Serikbaeva, Assiya ^d   Musaad, Abdelgadir M ^a   Mehri, Hechmi ^a  

^a Camel and Range Research Center ^*  (Saudi Arabia)

^b CIRAD   (France)

^c AL FARABI KAZAKH NATIONAL UNIVERSITY   (Kazakhstan)

^d KAZAKH NATIONAL AGRARIAN UNIVERSITY   (Kazakhstan)

Author keywords

Camel milk; Fatty acids; Milk fat; Olive cake

Indexed keywords

CAMEL MILKS; FATTY ACID COMPOSITION; LINOLENIC ACIDS; MEDIUM-CHAIN FATTY ACIDS; MILK FATS; MILK PRODUCTION; OLIVE CAKE; PROTEIN CONTENTS;

FATTY ACIDS; MAMMALS; OILS AND FATS; PALMITIC ACID;

NUTRITION;

EID: 84882965350     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0117-6     Document Type: Article

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