Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1549-1554

  Givens, D I ^a   Gibbs, R A ^a   Rymer, C ^a   Brown, R H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chicken meat; Fat; Fatty acids; Intensive vs. free range

Indexed keywords

ACID CONTENT; CHICKEN MEAT; FAT; FATTY ACID COMPOSITION; FATTY ACID PROFILES; INTENSIVE VS. FREE RANGE; LONG CHAINS; N-3 FATTY ACIDS; PRIMARY OBJECTIVE; RESEARCH STUDIES;

ANIMALS; MEATS; POLYUNSATURATED FATTY ACIDS;

FATTY ACIDS;

CIS FATTY ACID; DOCOSAHEXAENOIC ACID; FATTY ACID; ICOSAPENTAENOIC ACID; MONOUNSATURATED FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID;

AGRICULTURAL PARAMETERS; ARTICLE; BIRD; CHICKEN; CHICKEN MEAT; CONTROLLED STUDY; COOKED FOOD; EXTRACTION; FAT CONTENT; FATTY ACID ANALYSIS; FREE RANGE SYSTEM; INTENSIVE REARING METHOD; NONHUMAN; POULTRY FARMING; UNITED KINGDOM; WEIGHT;

AVES; GALLUS GALLUS;

EID: 79953176270     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.016     Document Type: Article

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