Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 gro...

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Detalles Bibliográficos
Autores principales: Bennato, Francesca, Di Luca, Alessio, Martino, Camillo, Ianni, Andrea, Marone, Elettra, Grotta, Lisa, Ramazzotti, Solange, Cichelli, Angelo, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230919/
https://www.ncbi.nlm.nih.gov/pubmed/32316475
http://dx.doi.org/10.3390/foods9040508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230919/
https://www.ncbi.nlm.nih.gov/pubmed/32316475
http://dx.doi.org/10.3390/foods9040508

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