Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Abstract Background This study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid oxidation of the produced meat by supplem...

Full description

Bibliographic Details
Main Authors: Laila D. Abd El-Samee, I. El-Wardany, S. A. Abdel-Fattah, Nafisa A. Abd El-Azeem, M. S. Elsharkawy
Format: Article
Language:English
Published: SpringerOpen 2019-03-01
Series:Bulletin of the National Research Centre
Subjects:
Broiler
Fish oil
Fatty acids
Linseed oil
Sweet chestnut tannins
Vitamin E
Online Access:http://link.springer.com/article/10.1186/s42269-019-0085-y

Internet

http://link.springer.com/article/10.1186/s42269-019-0085-y

Similar Items