Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

Grasas y Aceites

Volumn 67, Issue 1, 2016, Pages

  De Jesus M C ^a   Dominguez R ^b   Cantalapiedra, J ^c   Iglesias, A ^a   Lorenzo, J M ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^c Farm Counselling Services   (Spain)

Author keywords

Celta pig breed; Chestnut; Diet; Dry cured lacon; Fatty acid content

Indexed keywords

ANIMALS; CURING; DRYING; FRUITS; MAMMALS; MONOUNSATURATED FATTY ACIDS; NUTRITION; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

CELTA PIG BREED; CHESTNUT; COMMERCIAL FEED; DRY-CURED MEAT PRODUCTS; ESSENTIAL FATTY ACIDS; FATTY ACID CONTENTS; FATTY ACID PROFILES;

FATTY ACIDS;

EID: 84958179938     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0492151     Document Type: Article

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