Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/1/150/4346314/poultrysci89-0150.pdf
Reference30 articles.
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4. Diet and reinfarction;Burr;Eur. Heart J.,1994
5. Effect of type and level of basal fat and level of fish oil supplementation on yolk fat composition and n-3 fatty acids deposition efficiency in laying hens;Cachaldora;Anim. Feed Sci. Technol.,2008
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