著者

田島 眞 タジマ マコト Makoto Tajima

雑誌

実践女子大学生活科学部紀要

巻号頁・発行日

vol.46, pp.9-13, 2009-03-01

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The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.