Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and α-tocopheryl acetate (α-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler...

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Hauptverfasser:	Cortinas Hernández, Lucía, Barroeta, Ana Cristina, Villaverde Haro, Cecilia, Galobart i Cots, Jaume, Guardiola Ibarz, Francesc, Baucells Sánchez, María Dolores
Format:	Artikel
Sprache:	eng
Schlagworte:	Carn d'aviram Cooked meat and meat storage Lipid oxidation Lípids Pollastres Polyunsaturation Thigh and breast meat α-tocopherol
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