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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |