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FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS

✍ Scribed by GEORGE A. SCHULER; E. O. Essary

Book ID
108799530
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
479 KB
Volume
36
Category
Article
ISSN
0022-1147

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The effects of high levels of dietary fat on the chemical and fatty acid composition of total, nonpolar, and polar lipids of rabbit meat have been studied. Four diets were used: control diet without added fat and three diets containing \(3 \%(\mathrm{w} / \mathrm{w})\) beef tallow, \(3 \%\) soya and