Chemical Compositions, Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats-Reference-Cited by-同舟云学术

Chemical Compositions, Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats

Published:2008 Issue:1 Volume:45 Page:7-14
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Intarapichet Kanok-Orn¹,Suksombat Wisittiporn²,Maikhunthod Bussayarat¹

Affiliation:

1. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Thailand

2. School of Animal Production, Institute of Agricultural Technology, Suranaree University of Technology, Thailand

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

http://www.jstage.jst.go.jp/article/jpsa/45/1/45_45_7/_pdf

Reference33 articles.

1. AOAC. Official methods of analysis, 16th Ed. Association of Analytical Chemists, Washington, D.C. 1997.

2. Bailey AJ and Light ND. Connective tissue in meat and meat products. Elsevier Applied Science, London. 1989.

3. Bansidhi K, Bansidhi D, Siwapraphakorn A, Chaiput S, Sakiya P and Sirikachonpan S. A study of protein and energy requirements of native chicken in Northeast Thailand. Research and Development Institute, Khon Kaen University, Khon Kaen, Thailand. 1988. (in Thai).

4. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age

5. Bunchasak C and Kittichonnthawat S. A comparison on growth performance, chemical body composition and thyroid hormone of Thai native and Shamo chicks. Kamphangsaen Academic Journal, 1: 77-84. 2003. (in Thai).

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat quality evaluation of breast fillets of different strains of chicken broilers with deep pectoral myopathy;International Journal of Food Science & Technology;2024-04

2. Boosting Purnica granatum L. Seed Oil Yield: An Adaptive Neuro-Fuzzy Interference System Fuels SC-CO2 Extraction Breakthrough;Foods;2024-01-02

3. Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose;Food Science and Human Wellness;2024-01

4. Supercritical CO2 Extraction of Seed Oil from Psophocarpus tetragonolobus (L.) DC.: Optimization of Operating Conditions through Response Surface Methodology and Probabilistic Neural Network;Processes;2023-06-27

5. Nutritional composition and sensory characteristics of breast meat from different chickens;Applied Food Research;2022-12