10 research outputs found
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs
Full text linkEffects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat
No full textLipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat
No full textDietary combination effects of conjugated linoleic acid and flaxseed or fish oil on the concentration of linoleic and arachidonic acid in poultry meat
No full textEffects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats
No full textDietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat
No full textQuality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E
No full textConcurrent supplementation of arginine and antioxidant vitamins E and C reduces oxidative stress in broiler chickens after a challenge with Eimeria
No full text
