Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids

Five diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in ‘campero’ poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with...

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Autores principales:	Azcona, Jorge Oscar, Garcia, Pilar Teresa, Cossu, María Elena, Iglesias, Bernardo Fabricio, Perez, Carolina Daiana, Gallinger, Claudia Isabel, Schang, Marcelo Jorge, Canet, Zulma Edith, Picallo, Alejandra
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Elsevier 2020
Materias:	Avicultura Pollo Carne de Pollo Calidad de la Carne Alimentación Avícola Ácidos Grasos Aviculture Chickens Chicken Meat Meat Quality Poultry Feeding Fatty Acids Pollo Campero INTA
Acceso en línea:	http://hdl.handle.net/20.500.12123/7342 https://www.sciencedirect.com/science/article/pii/S0309174007004056