Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as “paté” (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compo...

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Bibliographic Details
Main Authors: Raffaella Branciari, Roberta Galarini, Danilo Giusepponi, Massimo Trabalza-Marinucci, Claudio Forte, Rossana Roila, Dino Miraglia, Maurizio Servili, Gabriele Acuti, Andrea Valiani
Format: Article
Language:English
Published: MDPI AG 2017-09-01
Series:Sustainability
Subjects:
olive oil by-products
meat quality
antioxidant
sulphate metabolites
circular economy
sustainable development
Online Access:https://www.mdpi.com/2071-1050/9/9/1566

Internet

https://www.mdpi.com/2071-1050/9/9/1566

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