Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

SIMPLE SUMMARY: One current aim of the chicken meat industry is to reduce production costs, which can be achieved using by-products as feed ingredients. Additionally, this can contribute to the food chain sustainability. This study evaluated lipid composition, lipid oxidation, and quality of fresh a...

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Detalles Bibliográficos
Autores principales: Albendea, Paula, Guardiola, Francesc, Rafecas, Magdalena, Vichi, Stefania, Barroeta, Ana C., Verdú, Marçal, Tres, Alba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10134984/
https://www.ncbi.nlm.nih.gov/pubmed/37106906
http://dx.doi.org/10.3390/ani13081343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10134984/
https://www.ncbi.nlm.nih.gov/pubmed/37106906
http://dx.doi.org/10.3390/ani13081343

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