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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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Библиографические подробности
Главные авторы:	Ramiah, Suriya Kumari, Goh, Yong Meng, Ebrahimi, Mahdi
Формат:	Статья
Язык:	English
Опубликовано:	Hindawi Publishing Corporation 2014
Online-ссылка:	http://psasir.upm.edu.my/id/eprint/37097/1/Dietary%20Conjugated%20Linoleic%20Acid%20Alters%20Oxidative.pdf
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