Effect of Saturated and Unsaturated Fatty Acids on the Desaturation in Vitro of Palmitic, Stearic, Oleic, Linoleic, and Linolenic Acids
نویسندگان
چکیده
منابع مشابه
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Evaluation of Protein, Fat and Fatty Acids Content of the Pistachio (pistacia vera l.) Cultivars of Damghan, Iran
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1Département des sciences animales, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval, Sainte-Foy, Québec, Canada G1K 7P4; 2Agriculture and Agri-Food Canada, Soils and Crops Research and Development Centre, Sainte-Foy, Quebec, Canada G1V 2J3 (e-mail: [email protected]); and 3Agriculture and Agri-Food Canada, Dairy and Swine Research and Development Centre, Lennoxvi...
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The objective of this study was to examine the effect of oleic (OA), linoleic (LA) and α-linolenic (ALA) acid used as supplements (3.5% wt/wt) to a diet containing 80% lucerne and 20% barley on rumen fermentation and lipid metabolism in an artificial rumen (Rusitec). The experiment lasted 12 days with 6 days of stabilization period. The fatty acid (FA) supplementation to a mixed diet did not af...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1966
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)96419-7