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Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens

This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and g...

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書誌詳細
主要な著者:	Ramiah, Suriya Kumari, Goh, Yong Meng, Ebrahimi, Mahdi
フォーマット:	論文
言語:	English
出版事項:	Hindawi Publishing Corporation 2014
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/37097/1/Dietary%20Conjugated%20Linoleic%20Acid%20Alters%20Oxidative.pdf
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