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W pracy o charakterze przeglądowym wskazano na polepszenie wartości odżywczej, dietetycznej i sensorycznej mięsa wołowego na drodze żywieniowej. Modyfikowanie walorów dietetycznych produktów pochodzenia zwierzęcego, w tym również wołowiny dotyczy sposobu utrzymania zwierząt, stosowania różnych pasz i dodatków paszowych, zwiększenia zawartości w tuszach wołowych tkanki mięsnej, a zmniejszanie otłuszczenia,...
Paper reviews the types of fats and their quantitative use in diets for farm animals. In the same line, the composition of fatty acids, their function and effects were discussed. Methods of modification of fatty acids in animal products (milk, meat and eggs) and its effects on dietetic quality are described. Moreover the review emphasises the possibility of decreasing saturated and increasing mono-...
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