Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat
Open Access
- 7 September 2017
- journal article
- Published by The Kielanowski Institute of Animal Physiology and Nutrition, PAS in Journal of Animal and Feed Sciences
Abstract
The objective of this study was to evaluate the effect of conjugated linoleic acid (CLA) and thermal processing on chicken meat. The experiment was performed on forty eight 26-week old Isa Brown chickens randomly allocated to two (0.00% vs 0.75% CLA) dietary treatments. Breast muscles and thighs...Keywords
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