Item Infomation
Title: | Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat |
Authors: | Abd El-Samee, L.D. |
Participants: | El-Wardany, I. Abdel-Fattah, S.A. Abd El-Azeem, N.A. Elsharkawy, M.S. |
Issue Date: | 2019 |
Series/Report no.: | Bulletin of the National Research Centre, Vol 43:45 (2019) |
Abstract: | Dietary 2 g fish oil/100 g elevated (P ≤ 0.001) long-chain omega-3 polyunsaturated fatty acids in broiler meat mainly EPA and DHA. At the same time, dietary fish oil resulted in a significant decrease (P ≤ 0.001) in α-linolenic acid in broiler meat (6%). However, total omega-3 fatty acids in meat were higher (P ≤ 0.001) with dietary fish oil than with dietary linseed oil. The ratio of n-6:n-3 PUFA was decreased (P ≤ 0.001) in the meat of broilers fed diets containing 2 g fish oil/100 g compared with broilers fed diets containing 2 g linseed oil/100 g. The two sources of antioxidant decreased (P ≤ 0.05) TBA value and increased (P ≤ 0.05) the DPPH radical scavenging activity in broiler meat compared to the diet without antioxidant. No significant differences observed between chicks fed 2 g SCT/kg or 200 mg Vit. E/kg on TBA and DPPH radical scavenging activity. |
URI: | http://tailieuso.tlu.edu.vn/handle/DHTL/10671 |
Source: | https://bnrc.springeropen.com/articles/10.1186/s42269-019-0085-y#article-info |
ISSN: | 2522-8307 |
Appears in Collections: | Tài liệu mở |
ABSTRACTS VIEWS
15
VIEWS & DOWNLOAD
0
Files in This Item:
There are no files associated with this item.
Bạn đọc là cán bộ, giáo viên, sinh viên của Trường Đại học Thuỷ Lợi cần đăng nhập để Xem trực tuyến/Tải về
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.