Effect of feed fat by-products with trans fatty acids and heated oil on cholesterol and oxycholesterols in chicken

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 2, 2010, Pages 173-184

  Ubhayasekera, Sarojini J K A ^a   Tres, Alba ^b   Codony, Rafael ^b   Dutta, Paresh C ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Chicken tissues; Cholesterol; COPs Feed fat; Oxidized lipids; Trans fatty acids

Indexed keywords

BEFORE AND AFTER; CHICKEN MEAT; CHICKEN TISSUE; COPS FEED FAT; FAST GROWTH RATE; FRYING PROCESS; NUTRITIONAL CHARACTERISTICS; OLIVE OIL; OXIDIZED LIPIDS; PALM FATTY ACID DISTILLATE; TRANS FATTY ACID;

ACIDS; CHOLESTEROL; FATTY ACIDS; FEEDING; HISTOLOGY; LIPIDS; LIVER; PLASMAS; TISSUE; VEGETABLE OILS;

MEATS;

GALLUS GALLUS; HELIANTHUS;

EID: 77949488403     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1480-6     Document Type: Article

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