Differential Effects of Dietary Fat Content and Protein Source on Bone Phenotype and Fatty Acid Oxidation in Female C57Bl/6 Mice

Open Access

Peer-reviewed

Research Article

Emily A. Sawin,

Affiliation Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
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Bridget M. Stroup,

Affiliation Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
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Sangita G. Murali,

Affiliation Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
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Lucas M. O’Neill,

Affiliation Department of Biochemistry, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
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James M. Ntambi,

Affiliation Department of Biochemistry, University of Wisconsin-Madison, Madison, Wisconsin, United States of America
⨯
Denise M. Ney

* E-mail: ney@nutrisci.wisc.edu

Affiliation Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin, United States of America

http://orcid.org/0000-0002-2260-5313

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Diet
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Adipose tissue
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Casein
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Body weight
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Oxidation
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Femur
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Fatty acids
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Fats
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