Effect of dietary linoleic acid on the fatty acid composition of pig muscle
1990 ◽
Vol 1990
◽
pp. 93-93
Keyword(s):
The fatty acid composition of meat has important effects on its succulence and flavour. The neutral lipids of muscle, are mainly energy stores resembling adipose tissue and affect the succulence of meat. However, the phospholipids, which are structural components of muscle, are important in the development of the species specific cooked meat flavour and odour. We have investigated the effects of feeding diets differing mainly in their linoleic acid content on the fatty acid composition of the lipids of M. Longissimus dorsi (LD) of pigs.
1962 ◽
Vol 40
(7)
◽
pp. 847-855
◽
Keyword(s):
1962 ◽
Vol 40
(1)
◽
pp. 847-855
◽
Keyword(s):
1964 ◽
Vol 18
(1)
◽
pp. 603-612
◽
Keyword(s):
2021 ◽
Vol 27
(7)
◽
pp. 835-841
Keyword(s):
Keyword(s):
Keyword(s):
2000 ◽
Vol 80
(1)
◽
pp. 195-197
◽
1965 ◽
Vol 19
(1)
◽
pp. 407-416
◽
Keyword(s):
Keyword(s):