Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters

Autor: Tomas Komprda, Miroslav Jůzl, Milena Matejovičová, Lenka Levá, Markéta Piechowiczová, Šárka Nedomová, Vendula Popelková, Pavla Vymazalová

Publikováno v: Animals, Vol 10, Iss 9, p 1657 (2020)

There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork en

Externí odkaz: https://doaj.org/article/6739030bfce74faba60a66e207f075e3

Comparison of Dietary Oils with Different Polyunsaturated Fatty Acid n-3 and n-6 Content in the Rat Model of Cutaneous Wound Healing

Autor: Zbysek Sladek, Vendula Popelkova, Lucie Vrlíková, Tomas Do, Ondrej Zitka, Zuzana Lackova, Hana Polanska, Petr Michalek, Marcela Buchtová, Tomas Komprda, Zuzana Sevcikova, Veronika Svehlova, Jan Wijacki, Roman Guran

Publikováno v: International Journal of Molecular Sciences
Volume 21
Issue 21
International Journal of Molecular Sciences. 2020, vol. 21, issue 21, p. 1-22.
International Journal of Molecular Sciences, Vol 21, Iss 7911, p 7911 (2020)

Dietary supplementation with polyunsaturated fatty acids (PUFA) n-3 can affect cutaneous wound healing
however, recent findings demonstrate the variable extent of their influence on the quality of healing. Here, we compare the effect of several

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84c8120aea0637f549e45bd2de625065
https://pubmed.ncbi.nlm.nih.gov/33114430