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palmitoleic acid/raps
Länken sparas på Urklipp
4 resultat
Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavor in Norwegian goat milk.
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Impaired quality due to a high content of free fatty acids (FFA) and off-flavors has caused challenges in the development of Norwegian goat milk products. The present study aimed to examine the effect of lipid-supplemented concentrates on milk fat content, fatty acid composition, FFA, lipoprotein
Influence of rapeseed meal, whole rapeseed, and soybean meal on fatty acid composition and cholesterol content of muscle and adipose tissue from ram lambs.
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Twenty-four Suffolk x Hampshire ram lambs (average 46 kg) were assigned to one of three diets containing rapeseed meal (RM), soybean meal (SBM), or whole rapeseed-soybean meal (RSSBM) as the protein source. Diets contained 75% roughage, 14% CP and 2.0 Mcal of ME/kg and lambs were allowed ad libitum
Fatty acid composition of serum cholesterol esters, and erythrocyte and platelet membranes as indicators of long-term adherence to fat-modified diets.
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Dietary adherence to four different fat-modified diets was examined in 160 subjects by determining the fatty acid composition of serum cholesterol esters (CEs) and erythrocyte (ER) and platelet (PT) membranes in addition to food records. Subjects were randomly assigned to one of the following diet
Multivariate data analysis for finding the relevant fatty acids contributing to the melting fractions of cream.
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BACKGROUND
The melting behaviour and fatty acid composition of cream from a total of 33 cows from four farms were analysed. Multivariate data analysis was used to identify the fatty acids that contributed most to the melting points and to differentiate between creams from different practical feeding
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