Dietary Antioxidants and Storage Affect Chemical Characteristics of ω‐3 Fatty Acid Enriched Broiler Chicken Meats
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1), 43-46
- https://doi.org/10.1111/j.1365-2621.1993.tb03206.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meatBritish Poultry Science, 1989
- EFFECT OF TOTAL LIPIDS, TRIACYLGLYCEROLS AND PHOSPHOLIPIDS ON MALONALDEHYDE CONTENT IN DIFFERENT TYPES OF CHICKEN MUSCLES AND THE CORRESPONDING SKINJournal of Food Biochemistry, 1989
- Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler MeatJournal of Food Science, 1989
- Antioxidant activity of β‐carotene‐related carotenoids in solutionLipids, 1989
- Effects of various n-3 lipid sources on fatty acid compositions in chicken tissuesJournal of Food Composition and Analysis, 1989
- OMEGA-3 FATTY ACID LEVELS AND PERFORMANCE OF BROILER CHICKENS FED REDFISH MEAL OR REDFISH OILCanadian Journal of Animal Science, 1988
- Catalytic "free" iron ions in muscle foodsJournal of Agricultural and Food Chemistry, 1988
- LIPID OXIDATION IN MECHANICALLY DEBONED RED MEATJournal of Food Science, 1978
- LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1974
- Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid CompositionJournal of Food Science, 1965