• Publications
  • Influence
n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils.
Two sequential experiments were conducted to assess the effect of replacing a fish oil diet with vegetable oil diets on broiler chicken performance and fatty acid (FA) composition and sensory traitsExpand
  • 261
  • 30
Incorporation of different polyunsaturated fatty acids into eggs.
An experiment was carried out to examine thoroughly the relationships among different n-3 and n-6 polyunsaturated fatty acids (PUFA) in the diet, their deposition into the eggs' fat, and their effectExpand
  • 209
  • 27
n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil.
We assessed the effect of a diet supplemented with fish oil (FO) on the performance, fatty acid (FA) composition, quality, and sensory traits of broiler meat. Diets enriched with 0, 2, or 4% FO plusExpand
  • 198
  • 8
Effects of Echinacea purpurea and Nigella sativa supplementation on broiler performance, carcass and meat quality
Present experiment was performed to study the effects of Echinacea purpurea (EP) and Nigella sativa (NS) on broiler performance, carcass and meat quality. Four treatment combinations were prepared: CExpand
  • 48
  • 8
  • PDF
FUNCTIONALITY OF POULTRY MEAT
SUMMARY Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of normal adequate nutrition.Expand
  • 77
  • 6
n-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil.
To assess the effect of supplying linseed oil (LO) in the diet on performance, fatty acid (FA) composition, and quality objective parameters of broiler meat, diets enriched with 0, 2, or 4% LO plusExpand
  • 177
  • 5
Change in α‐tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long‐chain ω3 polyunsaturated fatty acids after different processing methods
The influences of dietary supplementation with α-tocopheryl acetate (α-TA) and of processing (by hard-boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long-chain ω3Expand
  • 42
  • 5
Fattening performance, carcass and meat quality of slow and fast growing broiler strains under intensive and extensive feeding conditions.
For extensive chicken meat production (conventional and organic) slow growing broiler breeds are prescribed. Normally, diets with lower nutrient content are used in extensive production, althoughExpand
  • 19
  • 3
  • PDF
Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry
The present study reports about the plasma carotenoid levels of chickens achieved after feeding diets containing free and esterified lutein (from marigold) and capsanthin (from red pepper) byExpand
  • 37
  • 2
The effects of lighting conditions on the behaviour of laying hens.
Many production facets influence performance and welfare of animals. The most important ones are environmental temperature and lighting conditions. Lighting is defined by source, intensity,Expand
  • 35
  • 2