Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia
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- 作者：S. Jaturasithaa ; ja.sanchai@gmail.com" class="auth_mail" title="E-mail the corresponding author ; N. Chaiwanga ; A. Kayanb ; M. Kreuzerc
- 关键词：α-linolenic acid (PubChem CID ; 5280934) ; cis-9 ; trans-11 dienoic acid (PubChem CID ; 5280644) ; docosahexaenoic acid (PubChem CID ; 6433873) ; eicosapentaenoic acid (PubChem CID ; 446284) ; linoleic acid (PubChem CID ; 528045) ; oleic acid (PubChem CID ; 445639)
- 刊名：Meat Science
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：120
- 期：Complete
- 页码：157-166
- 全文大小：513 K
文摘
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The lipids in meat are important for human health.
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There are a number of Thailand-specific feeds promising for strategic feeding.
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Conjugated linoleic acids are a natural product of rumen fermentation in ruminants.
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Very-long chain n − 3 fatty acids can be easier enriched in meat from non-ruminants.
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Nutritional value and demands for fat firmness may be a problem in pork.