Improving concentration of healthy fatty acids in milk, cheese and yogurt by adding a blend of soybean and fish oils to the ration of confined dairy cows
Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C18:1), conjugated linoleic cid (cis-9, trans-11 C18:2, CLA), α-linolenic (cis-9, cis-...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7353 https://www.scirp.org/journal/paperinformation.aspx?paperid=98031 https://doi.org/10.4236/ojas.2020.101010 |
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