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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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Bibliografische gegevens
Hoofdauteurs:	Ramiah, Suriya Kumari, Goh, Yong Meng, Ebrahimi, Mahdi
Formaat:	Artikel
Taal:	English
Gepubliceerd in:	Hindawi Publishing Corporation 2014
Online toegang:	http://psasir.upm.edu.my/id/eprint/37097/1/Dietary%20Conjugated%20Linoleic%20Acid%20Alters%20Oxidative.pdf
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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