An assessment of the fatty acid composition of horse-meat available at the retail level in northern Spain

详细信息    查看全文

• 作者：Xabier Belaunzaran^a ; Paz Lav&iacute ; n^b ; Luis J.R. Barron^a ; Angel R. Mantec&oacute ; n^b ; John K.G. Kramer^c ; ¹ ; Noelia Aldai^a ; ^{noelia.aldai@ehu.eus}
• 关键词：Equine ; Long-chain n-3 fatty acids ; Branched-chain fatty acids ; Intramuscular fat ; Subcutaneous fat
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：39-47
• 全文大小：681 K
• 卷排序：124

文摘

Studies insufficiently detail horse-meat nutritional composition. Fatty acid composition of horse-meat available at retail was assessed. High variation was observed in the n-3 PUFA content. Several horse loins could be marketed as a source of n-3 FAs.