The effect of dietary fat, Vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Journal of Animal and Feed Sciences

Volumn 24, Issue 3, 2015, Pages 244-251

  Konieczka, P ^a   Czauderna, M ^a   Rozbicka Wieczorek, A ^a   Smulikowska, S ^a  

^a KIELANOWSKI INSTITUTE OF ANIMAL PHYSIOLOGY AND NUTRITION   (Poland)

Author keywords

Broilers; Fish oil; Meat oxidative stability; Rape seeds; Selenium; Vitamin E

Indexed keywords

EID: 84942580746     PISSN: 12301388     EISSN: None     Source Type: Journal    
DOI: 10.22358/jafs/65630/2015     Document Type: Article

References (28)

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