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-Reference-Cited by-同舟云学术

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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

Published:2013-04-01 Issue:2 Volume:54 Page:190-198
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Baeza E.¹,Chartrin P.¹,Gigaud V.²,Tauty S.³,Meteau K.⁴,Lessire M.¹,Berri C.¹

Affiliation:

1. INRA, UR 83 Recherches Avicoles , F-37380, Nouzilly, France

2. ITAVI, UR 83 Recherches Avicoles , F-37380, Nouzilly, France

3. Fleury Michon, Montifaut Jambon , 85700, Pouzauges, France

4. INRA, INRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Domaine du Magneraud , F-17700, Saint-Pierre d'Amilly, France

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2013.775695

Reference17 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. Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens

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

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

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