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Effect of dietary linoleic acid on the fatty acid composition of pig muscle
Published online by Cambridge University Press: 24 November 2017
Extract
The fatty acid composition of meat has important effects on its succulence and flavour. The neutral lipids of muscle, are mainly energy stores resembling adipose tissue and affect the succulence of meat. However, the phospholipids, which are structural components of muscle, are important in the development of the species specific cooked meat flavour and odour. We have investigated the effects of feeding diets differing mainly in their linoleic acid content on the fatty acid composition of the lipids of M. Longissimus dorsi (LD) of pigs.
- Type
- Pig Production
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- Copyright © The British Society of Animal Production 1990