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Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets

1999

Sarraga, C. | Regueiro, J.A.G. (Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Unitat Quimica Alimentaria, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121 Monells, Girona (Spain))

AGROVOC Keywords
aceite de girasol aliment pour animaux antioxidantes antioxidants antioxydant calidad carne carne de pollo chicken meat cobre copper cuivre enzymic activity feeds fer hierro huile de tournesol iron lipid peroxidation meat muscle muscles piensos polyunsaturated fatty acids proteolisis proteolyse proteolysis quality sunflower oil viande viande de poulet vitamin e vitamina e vitamine e
Bibliographic information
Volume 52 Issue 2
Pagination
pp. 213-219
Other Subjects
Acidos grasos poliinsaturados; Peroxidacion lipidica; Skeletal muscle; Activite enzymatique; Qualite; Musculos; Peroxydation des lipides; Actividad enzimatica; Prooxidants; Acide gras polyinsature
Language
English
Note
37 ref.
1999-08-15
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