✦ LIBER ✦

The fatty acid and phospholipid composition of Longissimus dorsi muscle from pietrain and large white pigs

✍ Scribed by Jeffrey D. Wood; David Lister

Publisher: John Wiley and Sons
Year: 1973
Tongue: English
Weight: 433 KB
Volume: 24
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740241116

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparative studies of the mitochondrial

Comparative studies of the mitochondrial properties of longissimus dorsi muscles of pietrain and large white pigs

✍ K. S. Cheah 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 678 KB

The fatty acid composition of lipids fro

The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid

✍ Klaus Eder; Huldreich Nonn; Holger Kluge 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 41 KB 👁 2 views

Influence of dietary conjugated linoleic

Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

✍ Grazia Pastorelli; Vittorio M Moretti; Paolo Macchioni; Domenico P Lo Fiego; Pie 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 138 KB 👁 1 views

## Abstract This study evaluated the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, chemical composition and volatile compounds profile of the __longissimus dorsi__ muscle in Italian heavy pigs. The animals (97 kg) were randomly assigned to three diets varying in suppl

Supplementary α-tocopherol acetate in fu

Supplementary α-tocopherol acetate in full-fat rapeseed-based diets for pigs: effects on the α-tocopherol content and fatty acid composition of pig muscle microsomal and mitochondrial membranes and membrane lipid peroxidation

✍ Gbenga E Onibi; Jeremy R Scaife; Ian Murray; Vernon R Fowler 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 104 KB 👁 1 views

Integration of ileum cannulated pigs and

Integration of ileum cannulated pigs andin vitro fermentation to quantify the effect of diet composition on the amount of short-chain fatty acids available from fermentation in the large intestine

✍ Christensen, Dorthe N; Knudsen, Knud Erik Bach; Wolstrup, Jens; Jensen, Bent Bor 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 146 KB 👁 2 views

Using cannulated pigs and a standardised in vitro fermentation system the eþ ect of diet and non-starch polysaccharides (NSP) on the amount of energy available from microbial fermentation in the large intestine could be predicted. The available energy was calculated from the amounts of shortchain fa