2007
DOI: 10.34101/actaagrar/26/3050
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Effect of raised level α-linolenic fatty acid diet on broiler meat quality

Abstract: The aim of our investigation was to determine the effects of increased α-linolenic content in food on the colour, total pigment content, organoleptic characteristics and oxidative stability of poultry meat. The experiment was carried out with 1200 Ross-308 cock chicklings. Birds were fed three-phase diets, contained four different fat sources: lard, sunflower oil, flaxseed oil and soybean oil. According to the experiment, the different oil sources had no effect on growth performance, but the fatty acid composi… Show more

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