Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
- Author
- JUNG, Samooel1 ; JUN HO CHOE1 ; KIM, Binna1 ; YUN, Hyejeong1 ; KRUK, Zbigniew A2 ; JO, Cheorun1
[1] Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, Korea, Republic of
[2] Department of Animal Science, School of Agriculture Food and Wine, The University of Adelaide, South Australia 5371, Australia - Source
Meat science. 2010, Vol 86, Num 2, pp 520-526, 7 p ; ref : 1 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidative potential Breast meat quality Broiler Gallic acid Linoleic acid
- Keyword (fr)
- Acide gallique Acide linoléique Antioxydant Mélange Produit carné Qualité Viande Acide gras n-6 Acide gras polyinsaturé Lipide
- Keyword (en)
- Gallic acid Linoleic acid Antioxidant Mixture Meat product Quality Meat n-6 fatty acid Polyunsaturated fatty acid Lipids
- Keyword (es)
- Gálico ácido Linoleico ácido Antioxidante Mezcla Producto de carne Calidad Carne Acido graso n-6 Acido graso poliinsaturado Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23088604
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2010.06.007 
https://dx.doi.org/10.1016/j.meatsci.2010.06.007
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