The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: Effect on the intramuscular fatty-acid composition

Animal

Volumn 8, Issue 1, 2014, Pages 152-162

  Mele, M ^a   Serra, A ^a   Pauselli, M ^b   Luciano, G ^c   Lanza, M ^c   Pennisi, P ^c   Conte, G ^a   Taticchi, A ^b   Esposto, S ^b   Morbidini, L ^b  

^a UNIVERSITY OF PISA   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

fatty acids; intramuscular fat; lamb; linseed; olive cake

Indexed keywords

FATTY ACID;

ANALYSIS OF VARIANCE; ANIMAL; ANIMAL FOOD; ARTICLE; CASE CONTROL STUDY; CHEMISTRY; FAT INTAKE; FLAX; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OLIVE TREE; PHYSIOLOGY; SHEEP; SKELETAL MUSCLE;

ANALYSIS OF VARIANCE; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CASE-CONTROL STUDIES; DIETARY FATS; FATTY ACIDS; FLAX; MUSCLE, SKELETAL; OLEA; SHEEP;

EID: 84905173683     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731113001924     Document Type: Article

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