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Az n-3 zsírsavak hatása nagy teljesítményű tenyészkocák fontosabb termelési és szaporodásbiológiai paramétereire

Effect of n-3 fatty acids on the performance and reproduction parameters of modern sows

Scientia et Securitas
Author:
Róbert Roszkos

.1080/09712119.2021.2005071 17 Roszkos R., Tóth T., & Mézes M. (2020) Review: practical use of n-3 fatty acids to improve reproduction parameters in the context of modern sow nutrition. Animals, Vol. 10. No. 7. pp. 1141

Open access

. The total amount of n-3 and n-6 fatty acids and their ratio in the fillets of the two investigated groups at spring, summer, and autumn harvests are indicated in Table 7 . Fish meat is one of the vital sources of n-3 fatty acids in human nutrition

Open access
Orvosi Hetilap
Authors:
Kinga Viktória Kőhalmi
,
Nóra Veszeli
,
Andrea Luczay
,
Lilian Varga
, and
Henriette Farkas

, folic acid and n-3 fatty acid intakes estimated from the food-frequency questionnaire used in the Danish National Birth Cohort. Public Health Nutr. 2006; 9: 771–778. 8 Lund R

Open access
Orvosi Hetilap
Authors:
János Fehér
,
Illés Kovács
, and
Balacco-Gabrieli Corrado

] Galarraga, B., Ho, M., Youssef, H. M. és mtsai: Cod liver oil (n-3 fatty acids) as an non-steroidal anti-inflammatory drug sparing agent in rheumatoid arthritis. Rheumatology (Oxford), 2008, 47 , 665–669. Youssef H

Open access

oil has a rich content in n-3 fatty acids and n-6/n-3 polyunsaturated fatty acids ratio that is favorable from nutritional point of view, and both of which make it a recommended edible oil [ 1 ]. On the other hand, with pleasant flavor and taste [ 2

Open access

habits, geographic region, obesity ( Butts et al., 2018 ). Lindholm et al. (2013) found that obese mothers' milk contained fewer n-3 fatty acids than normal weight mothers' milk. This resulted in a 40% higher n-6/n-3 ratio in breast milk from obese

Open access
Acta Chromatographica
Authors:
Dżastin Zimny
,
Michał Patrzałek
,
Teresa Kowalska
,
Mieczysław Sajewicz
,
Kinga Surmiak-Stalmach
, and
Grażyna Wilczek

( n = 3) Fatty acid Retention time

Open access