Kapak Resmi

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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Detaylı Bibliyografya
Asıl Yazarlar:	Ramiah, Suriya Kumari, Goh, Yong Meng, Ebrahimi, Mahdi
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	Hindawi Publishing Corporation 2014
Online Erişim:	http://psasir.upm.edu.my/id/eprint/37097/1/Dietary%20Conjugated%20Linoleic%20Acid%20Alters%20Oxidative.pdf
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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