n-3 enrichment of chicken meat. 1. use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil

Poultry Science

Volumn 80, Issue 6, 2001, Pages 741-752

  Lopez Ferrer S ^a   Baucells, Mariadolores D ^a   Barroeta, A C ^a   Grashorn, M A ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Chicken meat; Fatty acid; Fish oil; N 3; N 6

Indexed keywords

AVES; GALLUS GALLUS; SIGANUS;

DOCOSAHEXAENOIC ACID; EDIBLE OIL; FISH OIL; ICOSAPENTAENOIC ACID; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; UNSATURATED FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; RANDOMIZATION; STANDARD; TASTE; WEIGHT GAIN;

ANIMAL FEED; ANIMALS; CHICKENS; DIETARY FATS, UNSATURATED; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FATTY ACIDS, UNSATURATED; FISH OILS; LINSEED OIL; MEAT; RANDOM ALLOCATION; TASTE; WEIGHT GAIN;

EID: 0035374965     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.6.741     Document Type: Article

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