Pea (Pisum sativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats-Reference-Cited by-同舟云学术

Pea (Pisum sativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

Published:2010-12-24 Issue:7 Volume:88 Page:967-973
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Laudadio V.,Tufarelli V.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-010-1742-3

Reference27 articles.

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2. Meng X, Slominski BA (2005) Nutritive values of corn, soybean meal, canola meal, and peas for broiler chickens as affected by a multicarbohydrase preparation of cell wall degrading enzymes. Poult Sci 84:1242–1251

3. Laudadio V, Tufarelli V (2010) Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal. Poult Sci 89:1537–1543

4. Yoshida H, Tomiyama Y, Saiki M, Mizushina Y (2007) Tocopherol content and fatty acid distribution of peas (Pisum sativum L.). J Am Oil Chem Soc 84:1031–1038

5. Bou R, Codony R, Tres A, Decker EA, Guardiola F (2009) Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 49:800–822

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