Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

Author:

Ahmed Sonia Tabasum,Islam Md. Manirul,Bostami A.B.M. Rubayet,Mun Hong-Seok,Kim Ye-Jin,Yang Chul-Ju

Funder

Korea Small and Medium Business Administration

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens;Brenes;Poultry Science,2008

4. Metabolic fate of oleic acid, palmitic acid and stearic acid in cultured hamster hepatocytes;Bruce;Biochemical Journal,1996

5. A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina;Descalzo;Meat Science,2008

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