Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds inc...

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Detalles Bibliográficos
Autores principales: Muhlisin, Utama, Dicky Tri, Lee, Jae Ho, Choi, Ji Hye, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852232/
https://www.ncbi.nlm.nih.gov/pubmed/26954148
http://dx.doi.org/10.5713/ajas.15.0256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852232/
https://www.ncbi.nlm.nih.gov/pubmed/26954148
http://dx.doi.org/10.5713/ajas.15.0256

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