The effects of long chain polyunsaturated fatty acids on fatty acid composition of lipids in chicken meat - linseed oil
2007
Bozic, A.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Stanacev, V.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Dragin, S.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Joksimovic-Todorovic, M.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Pucarevic, M.(Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia))
According to the experimental requirements 4% of linseed oil was added to the mixture. Chickens were slaughtered when they were 42 days old. Nine fatty acids have been detected and it can be concluded that use of linseed oil reduces the amount of saturated and monounsaturated fatty acids, compared to control group. This is important because some of these fatty acids have well known atherogenic effects. At the same time, the amount of linolenic fatty acid which has positive effects, increases. This fatty acid is also important precursor of very long chain fatty acids with many different methabolic effects.
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