The breeding of tsigai sheep as a possibility towards the profitability II. fatty acid composition of milk
The fatty acid composition of cow milk stands very close to Hypothetical Ideal Fatty acid composition (HIF) but sheep milk fat has nutritional advantage comparing to cow milk by bulk of references. Some of authors explain it by mainly the higher ratio of unsaturated (UFA) and C4-I2 fatty acids. More...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2008
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11770 |
| Tartalmi kivonat: | The fatty acid composition of cow milk stands very close to Hypothetical Ideal Fatty acid composition (HIF) but sheep milk fat has nutritional advantage comparing to cow milk by bulk of references. Some of authors explain it by mainly the higher ratio of unsaturated (UFA) and C4-I2 fatty acids. Moreover nowadays is very important to know the amount and the ratio of n-6 and n-3 fatty acid in our foods. Our objective was to explore the fatty acid composition of milk from milking Tsigai sheep. By our findings the physiological evaluation of FA composition of Tsigai sheep milk and its products are more favourable in every aspect than cow milk. |
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| Terjedelem/Fizikai jellemzők: | 13-18 |
| ISSN: | 1788-6392 |