Comparison of effects of dietary olive oil, tallow and vitamin e on the quality of broiler meat and meat products

British Poultry Science

Volumn 39, Issue 3, 1998, Pages 365-371

  O'Neill, L M ^a   Galvin, K ^a   Morrissey, P A ^a   Buckley, D J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; EDIBLE OIL; FAT; FATTY ACID; OLIVE OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; COMPARATIVE STUDY; COOKING; FAT INTAKE; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; REGRESSION ANALYSIS; STANDARD; TALLOW; TASTE;

ANALYSIS OF VARIANCE; ANIMAL FEED; ANIMALS; CHICKENS; COOKERY; DIETARY FATS; DIETARY FATS, UNSATURATED; FATS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD HANDLING; HUMANS; LIPID PEROXIDATION; MEAT; PLANT OILS; REGRESSION ANALYSIS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 0032109352     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669888917     Document Type: Review

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