Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

Food Chemistry

Volumn 142, Issue , 2014, Pages 255-261

  Nkukwana, T T ^a   Muchenje, V ^a   Masika, P J ^a   Hoffman, L C ^b   Dzama, K ^b   Descalzo, A M ^c  

^a UNIVERSITY OF FORT HARE   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Broiler chickens; Fatty acids; Moringa oleifera; Oxidative stability; TBARS

Indexed keywords

ADDITIVES; ANIMALS; FOOD STORAGE; MEATS; OXIDATION RESISTANCE; STABILITY;

BROILER BREAST MEATS; BROILER CHICKENS; FATTY ACID COMPOSITION; MORINGA OLEIFERA; OXIDATIVE STABILITY; REFRIGERATED STORAGES; TBARS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FATTY ACIDS;

FATTY ACID; SALINOMYCIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BREAST; BROILER; CHICKEN MEAT; CRYOPRESERVATION; DIET SUPPLEMENTATION; DIET THERAPY; FOOD COMPOSITION; LIPID COMPOSITION; LIPID OXIDATION; MORINGA OLEIFERA; NONHUMAN; OXIDATION; PLANT LEAF;

AVES; GALLUS GALLUS; MORINGA OLEIFERA;

EID: 84881139514     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.059     Document Type: Article

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