In the last years many studies confirmed the importance for the human health and the interest about fatty acid profile and particularly of Conjugated Linoleic Acid (CLA) isomers. The aim of this PhD project was the understanding of the main cause of variation of the fatty acids profile and CLA isomers of lamb and beef meat. The first aim of this project was the comparison of different methods of analysis of fatty acid profile. The second aim was the study of the causes of variation directly connected to the animals (age, breed, gender) and to their diet.

Fatty acid profile and Conjugated Linoleic Acid (CLA) isomers in beef and lamb meat

PELLATTIERO, ERIKA
2013

Abstract

In the last years many studies confirmed the importance for the human health and the interest about fatty acid profile and particularly of Conjugated Linoleic Acid (CLA) isomers. The aim of this PhD project was the understanding of the main cause of variation of the fatty acids profile and CLA isomers of lamb and beef meat. The first aim of this project was the comparison of different methods of analysis of fatty acid profile. The second aim was the study of the causes of variation directly connected to the animals (age, breed, gender) and to their diet.
2013
18th workshop on the developments in the italian phd research on food science technology and biotechnology
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2748478
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