Modifying milk and meat fat quality through feed changes
作者： T. Manso , B. Gallardo , C. Guerra-Rivas
DOI: 10.1016/J.SMALLRUMRES.2016.03.003
关键词: Conjugated linoleic acid 、 Pomace 、 Forage 、 Composition (visual arts) 、 Fatty acid composition 、 Food science 、 Chemistry
摘要: Abstract Feeding is the major factor affecting quality of sheep products (milk and meat). The feeding strategies useful for increasing levels healthy fatty acids (FA), such as conjugated linoleic acid omega-3 FA, in milk meat human diet are reported. addition supplements rich oils level forage seem to be valuable tools influencing composition lamb meat. use alternative feed resources grape pomace, phenolic compounds, diets their effects on FA oxidative stability also discussed.
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