Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

Food Chemistry

Volumn 188, Issue , 2015, Pages 481-488

  Ahmed, Sonia Tabasum ^a   Islam, Md Manirul ^a   Bostami, A B M Rubayet ^a   Mun, Hong Seok ^a   Kim, Ye Jin ^a   Yang, Chul Ju ^a  

^a Sunchon National University   (South Korea)

Author keywords

Broiler chickens; Fatty acids; Meat composition; Pomegranate by products; TBARS

Indexed keywords

BYPRODUCTS; DIETARY SUPPLEMENTS; MEATS; NUTRITION; OXIDATION RESISTANCE; PLANTS (BOTANY); SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

BROILER CHICKENS; CRUDE PROTEINS; FATTY ACID PROFILES; LIPID OXIDATION; N-3 FATTY ACIDS; OXIDATIVE STABILITY; POMEGRANATE (PUNICA GRANATUM L.); TBARS;

FATTY ACIDS;

ARACHIDIC ACID; ARACHIDONIC ACID; CHOLESTEROL; DOCOSAHEXAENOIC ACID; LINOLEIC ACID; LINOLENIC ACID; MONOUNSATURATED FATTY ACID; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; STEARIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRACE ELEMENT; FATTY ACID; OMEGA 3 FATTY ACID;

ARTICLE; BROILER; DIET SUPPLEMENTATION; LIPID COMPOSITION; LIPID OXIDATION; MALE; MOISTURE; NONHUMAN; NUTRIENT CONTENT; OXIDATION; PH; POMEGRANATE; PROTEIN CONTENT; ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; CHICKEN; DIETARY SUPPLEMENT; LYTHRACEAE; MEAT; METABOLISM; OXIDATION REDUCTION REACTION;

GALLUS GALLUS; LYTHRACEAE; PUNICA GRANATUM;

ANIMAL FEED; ANIMALS; CHICKENS; CHOLESTEROL; DIETARY SUPPLEMENTS; FATTY ACIDS; FATTY ACIDS, OMEGA-3; MEAT; OXIDATION-REDUCTION; PUNICACEAE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84929376739     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.140     Document Type: Article

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