Dietary palm oil alters the lipid stability of polyunsaturated fatty acid-modified poultry products

Poultry Science

Volumn 80, Issue 2, 2001, Pages 228-234

  Kang, K R ^a   Cherian, G ^b   Sim, J S ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Egg; Palm oil; Polyunsaturated fatty acid; Thiobarbituric acid reactive substances

Indexed keywords

FISH OIL; LINSEED OIL; LIPID; PALM OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID; VEGETABLE OIL;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; FOOD; LIVER; METABOLISM; SKELETAL MUSCLE;

ADIPOSE TISSUE; ANIMALS; CHICKENS; EGG YOLK; FATTY ACIDS, UNSATURATED; FISH OILS; LINSEED OIL; LIPIDS; LIVER; MUSCLE, SKELETAL; PLANT OILS; POULTRY PRODUCTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 0035258916     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.2.228     Document Type: Article

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