Article ID Journal Published Year Pages File Type
2452136 Meat Science 2006 9 Pages PDF
Abstract
Fatter carcasses had higher MUFA percentage and lower PUFA percentage (p < 0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat (p < 0.05). Ultrasound readings reflected the effect of fatness on fat composition.
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Life Sciences Agricultural and Biological Sciences Food Science
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Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls
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