The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5...

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Detalles Bibliográficos
Autores principales: Juskiewicz, Jerzy, Jankowski, Jan, Zielinski, Henryk, Zdunczyk, Zenon, Mikulski, Dariusz, Antoszkiewicz, Zofia, Kosmala, Monika, Zdunczyk, Przemyslaw
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5226801/
https://www.ncbi.nlm.nih.gov/pubmed/28076425
http://dx.doi.org/10.1371/journal.pone.0170074

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