Effects of graded levels of dietary fish oil on the yield and fatty acid composition of breast meat in broiler chickens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/18/3/508/2610387/japoulres18-0508.pdf
Reference29 articles.
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2. Effect of different dietary supplemental fats and oils on the tissue fatty acid composition and growth of female broilers;Scaife;Br. Poult. Sci.,1994
3. Effect of dietary fish oil on n-3 fatty acid levels in chicken eggs and thigh flesh;Huang;J. Agric. Food Chem.,1990
4. Incorporation of different types of n-3 fatty acids into tissue lipids of poultry;Chanmugam;Poult. Sci.,1992
5. Comparative effect of herring, menhaden, and sunflower oils on broiler tissues fatty acid composition and flavor;Miller;Poult. Sci.,1969
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