Is it possible to increasen-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens?-Reference-Cited by-同舟云学术

Is it possible to increasen-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens?

Published:2015-10-13 Issue: Volume: Page:1-8
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Baeza E.,Chartrin P.,Lessire M.,Meteau K.,Chesneau G.,Guillevic M.,Mourot J.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071668.2015.1068428

Reference18 articles.

1. Changes in the Yield and in the Fatty Acid Composition of Whole Carcass and Selected Meat Portions of Broiler Chickens Fed Full-Fat Oil Seeds

2. Effects of dietary enrichment with n–3 fatty acids on the quality of raw and processed breast meat of high and low growth rate chickens

3. Heterotrophic production of long chain omega-3 fatty acids utilizing algae and algae-like microorganisms

4. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat

5. Dietary linseed oil produces lower abdominal fat deposition but higher de novo fatty acid synthesis in broiler chickens

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