Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n ‐6/ n ‐3 PUFA ratio-Reference-Cited by-同舟云学术

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Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n ‐6/ n ‐3 PUFA ratio

Published:2012-07-10 Issue:9 Volume:114 Page:1025-1035
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Jankowski Jan¹,Zdunczyk Zenon²,Mikulski Dariusz¹,Juskiewicz Jerzy²,Naczmanski Jakub¹,Pomianowski Janusz F.³,Zdunczyk Przemysław²

Affiliation:

1. Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland

2. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

3. Department of Commodity Science and Food Research, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200003

Reference62 articles.

1. Functional food. Product development, marketing and consumer acceptance—A review

2. Tissue n−3 and n−6 fatty acids and risk for coronary heart disease events

3. Effects of Introducing Linseed in Livestock Diet on Blood Fatty Acid Composition of Consumers of Animal Products

4. Dietary intake of long-chain ω-3 polyunsaturated fatty acids: contribution of meat sources

5. n−3 fatty acid enrichment of edible tissue of poultry: A review

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