Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

C Forte,R Branciari,D Pacetti,D Miraglia,D Ranucci,G Acuti,M Balzano,N G Frega,M Trabalza-Marinucci

Poultry Science（2018）

引用 28|浏览15

暂无评分

摘要

The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials.

查看译文

关键词

fatty acids,antioxidants,meat quality,consumer’s choice,phytogenics

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要