Fat tissue and fatty acid composition in lamb meat
Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
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University of Zagreb, Faculty of Agriculture
2016-09-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/774023_Masno_tkivo_i_masnokiselinski_sastav_janje_eg_mesa_hr.pdf |
| _version_ | 1818322772073381888 |
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| author | Ana KAIĆ Boro Mioč |
| author_facet | Ana KAIĆ Boro Mioč |
| author_sort | Ana KAIĆ |
| collection | DOAJ |
| description | Meat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status. |
| first_indexed | 2024-12-13T11:02:06Z |
| format | Article |
| id | doaj.art-c0dacdaacf3c4a7e8143f6c76502b6ed |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-12-13T11:02:06Z |
| publishDate | 2016-09-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-c0dacdaacf3c4a7e8143f6c76502b6ed2022-12-21T23:49:14ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492016-09-0117385687310.5513/JCEA01/17.3.1783Fat tissue and fatty acid composition in lamb meatAna KAIĆBoro MiočMeat is a food of high nutritional content which can make a valuable contribution in a human diet. Among other nutrients, meat is the main source of fats in the human diet and its presence in the daily meal of consumers in the developed countries is high. Consumers have become increasingly aware of the role of fat and fatty acids in their health status. Consequently, at the time of purchase of certain types of meats their requests are subjected to the frequent changes and growing demands. From this point of view it must be considered that fat and fatty acid composition of lamb meat could be highly influenced by the breed, age/weight of the animal, gender, diet, production system, and anatomical position of the muscles. Therefore, the aim of this paper was to describe the factors that may affect the fat tissue and fatty acid composition in lamb meat and their relation to the human health status.http://jcea.agr.hr/articles/774023_Masno_tkivo_i_masnokiselinski_sastav_janje_eg_mesa_hr.pdffatfatty acidslambs |
| spellingShingle | Ana KAIĆ Boro Mioč Fat tissue and fatty acid composition in lamb meat Journal of Central European Agriculture fat fatty acids lambs |
| title | Fat tissue and fatty acid composition in lamb meat |
| title_full | Fat tissue and fatty acid composition in lamb meat |
| title_fullStr | Fat tissue and fatty acid composition in lamb meat |
| title_full_unstemmed | Fat tissue and fatty acid composition in lamb meat |
| title_short | Fat tissue and fatty acid composition in lamb meat |
| title_sort | fat tissue and fatty acid composition in lamb meat |
| topic | fat fatty acids lambs |
| url | http://jcea.agr.hr/articles/774023_Masno_tkivo_i_masnokiselinski_sastav_janje_eg_mesa_hr.pdf |
| work_keys_str_mv | AT anakaic fattissueandfattyacidcompositioninlambmeat AT boromioc fattissueandfattyacidcompositioninlambmeat |