publication . Doctoral thesis . 2012

Oxidative stability, lipid composition and nutritional value of ruminant meat as affected by animal feeding system, sex and common household treatments

Boe, Roberta;
Open Access English
  • Published: 09 Feb 2012
  • Publisher: Universit√† degli studi di Sassari
Abstract
Ruminant meats have been suffered from a negative health image related to the nature of their lipid fraction, mainly due to the higher content in SFA. Even so, ruminant edible fats are the major natural source of CLA, provide proteins of high biological value and important micronutrients, such as A, group B, D and E vitamins, minerals and essential fatty acids all these components are associated with potential health benefits. Oxidation of lipids in foods is the major biochemical process that cause food quality deterioration, leading to the characteristic, unpalatable odour and flavour called rancidity. In addition to unpalatability, rancidity may give rise to t...
Subjects
mesheuropmc: food and beverages
free text keywords: AGR/19 Zootecnica speciale
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Doctoral thesis . 2012
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