Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats

Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of prim...

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Detalles Bibliográficos
Autores principales: Lai, Melody M. C., Zhang, Huiying Amelie, Kitts, David D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271962/
https://www.ncbi.nlm.nih.gov/pubmed/34279373
http://dx.doi.org/10.3390/molecules26134033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271962/
https://www.ncbi.nlm.nih.gov/pubmed/34279373
http://dx.doi.org/10.3390/molecules26134033

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