Article
Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity.
Animal : an international journal of animal bioscience - 1 Apr 2016
Boschetti E, Bordoni A, Meluzzi A, Castellini C, Dal Bosco A, Sirri F
Abstract excerpt
In Western countries the dietary guidance emphasizes the need to decrease the intake of saturated fatty acids and to replace them with polyunsaturated fatty acids (PUFA), particularly long chain n-3 PUFA (LC-PUFA). The production of poultry meat having a lower fat content and healthier fatty acid (FA) profile is a hot topic for the poultry industry, and the possibility to identify genotypes able to produce meat...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.