ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo

ANTIOXIDANTE NATURAL DE ERVA MATE NA CONSERVAÇÃO DA CARNE DE FRANGO in vivo

The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty acids, of the meat of cut chickens, when submitted the dietary with natural ant...

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Bibliographic Details
Main Author: Padilha, Ana Denize Grassi
Other Authors: Terra, Nelcindo Nascimento
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2007
Subjects:
Antioxidante natural
Carne de frango
Conservação da carne
Antioxidante natural na ração
Vida-de-prateleira
Peito
Coxa de frango
Natural antioxidant
Meat chicken
Conservation meat
Natural antioxidant in the ration
Shelf- of- life
Breast and thigh
Chicken
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Online Access:http://repositorio.ufsm.br/handle/1/5748

Internet

http://repositorio.ufsm.br/handle/1/5748

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