Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-lif...

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Detalles Bibliográficos
Autores principales: Saracila, Mihaela, Untea, Arabela Elena, Panaite, Tatiana Dumitra, Varzaru, Iulia, Oancea, Alexandra-Gabriela, Turcu, Raluca Paula, Vlaicu, Petru Alexandru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686693/
https://www.ncbi.nlm.nih.gov/pubmed/36358591
http://dx.doi.org/10.3390/antiox11112220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686693/
https://www.ncbi.nlm.nih.gov/pubmed/36358591
http://dx.doi.org/10.3390/antiox11112220

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