Effect of dietary propionate on fatty acid composition of lamb adipose tissues
Summaries (En, Fr)
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Main Authors: | Berthelot, V., FAO, Rome (Italy). Food and Nutrition Div. eng, Bas, P., Schmidely, P., Duvaux-Ponter, C., Sauvant, D., Ledin, I., Morand-Fehr, P., Centre International de Hautes Etudes Agronomiques Mediterraneennes, Zaragoza (Spain). Inst. Agronomique Mediterraneen fre, Institut National Agronomique, Paris-Grignon (France) fre, Institut National de la Recherche Agronomique, Paris (France) fre |
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Format: | Texto biblioteca |
Language: | |
Published: |
Zaragoza (Spain) CIHEAM
2000
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Subjects: | LAMBS, DIET, PROPIONATES, ADIPOSE TISSUE, CARCASS COMPOSITION, FATTY ACIDS, LAMB MEAT, NUTRITIVE VALUE, VALEUR NUTRITIVE, AGNEAU, REGIME ALIMENTAIRE, PROPIONATE, TISSU ADIPEUX, COMPOSITION DE LA CARCASSE, ACIDE GRAS, VIANDE D'AGNEAU, VALOR NUTRITIVO, CORDERO, DIETA, PROPIONATOS, TEJIDO ADIPOSO, COMPOSICION DE LA CANAL, ACIDOS GRASOS, CARNE DE CORDERO, |
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