Effect of Conjugated Linoleic Acid or Oleic Acid Addition on Fatty Acid Composition Profiles of Poultry Meat
Two different studies were conducted to reduce the overall amount of omega-6 fatty acids in broiler chickens. The first experiment was performed to determine the effects of dietary conjugated linoleic acid (CLA) and omega-3 fatty acid combination on the omega-6 fatty acid accumulation in broiler chi...
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| Format: | Others |
| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7698 |