2016
DOI: 10.4194/1303-2712-v16_3_24
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Cited by 10 publications
(1 citation statement)
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“…Physiologically and nutritionally important long‐chain n‐3 and n‐6 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA; 20:5n‐3), docosahexaenoic acid (DHA; 22:6n‐3) and arachidonic acid (ARA; 20:4n‐6) were higher in muscle and liver in comparison to the adipose tissue. This indicates tissue specificity and warrants further investigation to enhance the fatty acid profile in the edible muscle part, i.e., increasing PUFAs and lowering saturated fatty acid levels (Arslan et al, 2016).…”
Section: Discussionmentioning
confidence: 98%
“…Physiologically and nutritionally important long‐chain n‐3 and n‐6 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA; 20:5n‐3), docosahexaenoic acid (DHA; 22:6n‐3) and arachidonic acid (ARA; 20:4n‐6) were higher in muscle and liver in comparison to the adipose tissue. This indicates tissue specificity and warrants further investigation to enhance the fatty acid profile in the edible muscle part, i.e., increasing PUFAs and lowering saturated fatty acid levels (Arslan et al, 2016).…”
Section: Discussionmentioning
confidence: 98%