Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.

@article{Aghaei2012BloodAT,
  title={Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.},
  author={N. Aghaei and A. Safamehr and Y. Mehmannavaz and Saeid Chekaniazar},
  journal={Animal : an international journal of animal bioscience},
  year={2012},
  volume={6 12},
  pages={
          2031-40
        }
}
  • N. Aghaei, A. Safamehr, +1 author Saeid Chekaniazar
  • Published 2012
  • Medicine, Biology
  • Animal : an international journal of animal bioscience
  • Administration of fish oil (FO) in broiler diets can elevate α-linolenic acid (ALA), eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) levels, which are protective against cardiovascular disease. However, optimization based solely on n-3 polyunsaturated fatty acid (n-3 PUFA) enrichment in chicken meat could lead to lower meat quality, unless the withdrawal period (plan) is applied for 1 week. The present study investigated whether the incorporation of FO in the diet for 32 days followed… CONTINUE READING
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