Effects of various fat sources, α-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and α-tocopherol content in raw and vacuum-packed, cooked dark chicken meat

Poultry Science

Volumn 85, Issue 8, 2006, Pages 1472-1481

  Bou, R ^a   Grimpa, S ^a   Guardiola, F ^a   Barroeta, A C ^b   Codony, R ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Ascorbic acid supplementation; Chicken meat; Fat source; Nutritional value; Tocopheryl acetate supplementation

Indexed keywords

AVES; HELIANTHUS;

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; ANTIOXIDANT; ASCORBIC ACID; DRUG DERIVATIVE; FAT; FATTY ACID; LINSEED OIL; SUNFLOWER OIL; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; DIET SUPPLEMENTATION; DOSE RESPONSE; FAT INTAKE; FOOD; FOOD HANDLING; FOOD PACKAGING; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; STANDARD; TALLOW; VACUUM;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; CHICKENS; DIETARY FATS; DIETARY SUPPLEMENTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FATS; FATTY ACIDS; FOOD HANDLING; FOOD PACKAGING; LINSEED OIL; OXIDATION-REDUCTION; PLANT OILS; POULTRY PRODUCTS; VACUUM;

EID: 33748338319     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.8.1472     Document Type: Article

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