Effects of dietary fatty acid pattern on melting point and composition of adipose tissues and intramuscular fat of broiler carcasses

Poultry Science

Volumn 75, Issue 2, 1996, Pages 208-215

  Hrdinka, C ^a   Zollitsch, W ^b,c   Knaus, W ^b   Lettner, F ^b  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c Physiology of Nutrition   (Austria)

Author keywords

Adipose tissue; Broiler; Fatty acids; Intramuscular fat; Melting point

Indexed keywords

AVES; GALLUS GALLUS; GLYCINE MAX; SINAPIS ARVENSIS; ZEA MAYS;

FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ARTICLE; BODY COMPOSITION; CHEMISTRY; CHICKEN; DIET; DRUG EFFECT; FEMALE; GAS CHROMATOGRAPHY; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; RANDOMIZATION; REGRESSION ANALYSIS; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ADIPOSE TISSUE; ANIMALS; BODY COMPOSITION; CHICKENS; CHROMATOGRAPHY, GAS; DIET; FATTY ACIDS; FEMALE; MALE; MEAT; MUSCLE, SKELETAL; RANDOM ALLOCATION; REGRESSION ANALYSIS; TEMPERATURE;

EID: 0030072697     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0750208     Document Type: Article

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