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...
| Main Authors: | , , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7342 https://www.sciencedirect.com/science/article/pii/S0309174007004056 |
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