Chia seed (Salvia hispanica L.) as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics

Article

Abstract: Five thousand four hundred, 1-d-old, male, Ross 308, broiler chicks were fed for 49 d to compare die

Palabras claves:

Broiler, Chía, Meat flavor, OMEGA-3, Saturated fatty acid

Autores:

Coates W.E., Lauria M., Ricardo Ayerza

Fuentes:

scopus