Genetic and nutritional effects on the fatty acid composition of subcutaneous and intramuscular lipids of steers
โ Scribed by M. Zembayashi; K. Nishimura
- Book ID
- 116130052
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 683 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0309-1740
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๐ SIMILAR VOLUMES
Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p
Samples of M longissimus thoracis et lumborum from 78 heavy steers (41 Angus, 37 Simmental) ยฎnished on three feed types (26 on annual pasture, 25 on perennial pasture, 27 on 70% grain) were analysed for fatty acid composition of triacylglycerols and polar lipids. High levels and a wide range of intr