Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat

Journal of the Science of Food and Agriculture

Volumn 84, Issue 7, 2004, Pages 672-682

  Zanini, Surama F ^a   Torres, Ciro Alexandre A ^b   Bragagnolo, Neura ^c   Turatti, Jane M ^d   Silva, Marta G ^d   Zanini, Marcos S ^a  

^a FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d Appl Nutr Inst of Food Technol   (Brazil)

Author keywords

Carcass; Fatty acid; Roosters; Vitamin E

Indexed keywords

FATTY ACID; FOOD QUALITY;

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS; SINAPIS ARVENSIS;

EID: 2342506422     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1654     Document Type: Article

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