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Digestion and absorption of lipids in poultry



Digestion and absorption of lipids in poultry



Journal of Nutrition 115(5): 675-685



Ingested lipids undergo intestinal emulsification, digestion, micellar solubilization, cell membrane permeation, intracellular esterification and incorporation into lipoproteins before release to the interstitial fluid. Bile salts secretion, essential to both emulsification and micelle formation in the intestine, has been found to be influenced by quantity and quality of dietary lipids and by other emulsifiers.

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Accession: 001336597

Download citation: RISBibTeXText

PMID: 3889239

DOI: 10.1093/jn/115.5.675



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