Oleic acid concentration in bovine adipose tissues: impact on human health, sensory attributes, and genetic regulation
Fatty acids are important components of foods derived from livestock species, as they contribute to the healthfulness and benefits of beef and beef products. Oleic acid (18:1n-9) is the most highly regulated and most abundant fatty acid in animal tissue. The greatest risk factor for cardiovascular d...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Animal Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fanim.2024.1332861/full |