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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
ArticleAbstract: Five thousand four hundred, 1-d-old, male, Ross 308, broiler chicks were fed for 49 d to compare diePalabras claves:Broiler, Chía, Meat flavor, OMEGA-3, Saturated fatty acidAutores:Coates W.E., Lauria M., Ricardo AyerzaFuentes:scopusDietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition for two strains of hens
ArticleAbstract: Four hundred fifty H&N laying hens, half white and half brown, were fed for 90 d to compare a controPalabras claves:Chía, cholesterol, Eggs, OMEGA-3, α-linolenicAutores:Coates W.E., Ricardo AyerzaFuentes:scopus