Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous...

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Detalles Bibliográficos
Autores principales: Marcinčák, Slavomír, Klempová, Tatiana, Bartkovský, Martin, Marcinčáková, Dana, Zdolec, Nevijo, Popelka, Peter, Mačanga, Ján, Čertík, Milan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151372/
https://www.ncbi.nlm.nih.gov/pubmed/30276201
http://dx.doi.org/10.1155/2018/2609548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151372/
https://www.ncbi.nlm.nih.gov/pubmed/30276201
http://dx.doi.org/10.1155/2018/2609548

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