Chemical and fatty acids composition of rump cap from young bulls fed protected or unprotected oils

Strategies to improve the nutritional aspects of beef, mainly the fatty acids composition, have become an important goal to the scientific community. The use of different oils sources could be an interesting device due its polyunsaturated fatty acids composition. The chemical and fatty acid composit...

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Veröffentlicht in:	Boletim de indústria animal 2015, Vol.72 (3), p.241-250
Hauptverfasser:	OLIVEIRA, E. A, SAMPAIO, A. A. M, HENRIQUE, W, PIVARO, T.M, ROSA, B.L, FERNANDES, A.R.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef cattle Cholesterol fats Oils saturated fatty acids
Online-Zugang:	Volltext
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