http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017018111-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3ebf63d28f804e0a154cf8da0ccf2c6 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-75 |
filingDate | 2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4bf3aef55462819f338204237752c69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12e76f32f6fa3dc432e10ff1bc16dfd1 |
publicationDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2017018111-A |
titleOfInvention | Poultry meat and eggs that contain beneficial fatty acids |
abstract | A method for producing and processing poultry products containing polyunsaturated fatty acids, including stearidonic acid. A poultry white meat product comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) comprising: a. The concentration of the SDA is at least about 0.5% of the total fatty acid content of the poultry white meat product; b. The EPA concentration is at least about 0.2% of the total fatty acid content of the poultry white meat product; and c. The poultry white meat product wherein the concentration of the DHA is at least about 0.2% of the total fatty acid content of the poultry white meat product. [Selection figure] None |
priorityDate | 2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 276.