Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Aldai, Noelia; Dugan, M. E. R.; Kramer, J. K. G.; Martínez, A.; López Campos, Oscar; Mantecón, Ángel R.; Osoro, Koldo

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

10 páginas, 7 tablas, 2 figuras.

Detalles Bibliográficos
Autores:	Aldai, Noelia, Dugan, M. E. R., Kramer, J. K. G., Martínez, A., López Campos, Oscar, Mantecón, Ángel R., Osoro, Koldo
Tipo de recurso:	artículo
Fecha de publicación:	2011
País:	España
Institución:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/41309
Acceso en línea:	http://hdl.handle.net/10261/41309
Access Level:	acceso abierto
Palabra clave:	Beef CLA Concentrate Grass Vaccenic acid

Descripción
Sumario:	10 páginas, 7 tablas, 2 figuras.

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Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

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