Acidic composition in Italian local pigs backfat: comparison between indoor and outdoor rearing
Dietary fat is one of the three main energy providing macronutrient groups. Humans require a certain amount of polyunsaturated fatty acids which are essential for life and health, but which cannot be synthesised in the body. These are the essential fatty acids. Current dietary guidelines recommend r...
Main Authors: | A. Perna, C. Iula, M. Poiana, C. Cosentino |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2011-03-01
|
Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2100 |
Similar Items
-
Genome-Wide DNA Methylation Changes between the Superficial and Deep Backfat Tissues of the Pig
by: Xuewei Li, et al.
Published: (2012-06-01) -
Histological characteristics of backfat layers in Italian local swine breeds
by: M. Gambacorta, et al.
Published: (2011-03-01) -
Feeding finishing heavy pigs with corn silages: effects on backfat fatty acid composition and ham weight losses during seasoning
by: Diego Capraro, et al.
Published: (2017-10-01) -
Post-parturient Disorders and Backfat Loss in Tropical Sows in Relation to Backfat Thickness before Farrowing and Postpartum Intravenous Supportive Treatment
by: Padet Tummaruk
Published: (2013-02-01) -
A genome wide association study for backfat thickness in Italian Large White pigs highlights new regions affecting fat deposition including neuronal genes
by: Fontanesi Luca, et al.
Published: (2012-11-01)