Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.
Rufielyn S GravadorNigel P BruntonAlan G FaheyVasiliki GkaraneNoel A ClaffeyAidan P MoloneyMichael G DiskinLinda J FarmerPaul AllenCaoimhe CaseyFrank J MonahanPublished in: Journal of the science of food and agriculture (2020)
Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by-products in the pre-slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry.