Effect of dietary lipid sources on lipid oxidation of broiler meat

@inproceedings{Hugo2009EffectOD,
  title={Effect of dietary lipid sources on lipid oxidation of broiler meat},
  author={Arno Hugo and Sebastian Els and F. H. de Witt and H. J. van der Merwe and Michael Denis Fair},
  year={2009}
}
________________________________________________________________________________ Abstract The objective of this study was to investigate the effects of different dietary lipid sources and inclusion levels on lipid oxidation of thigh and breast muscle of male broilers. Eight isoenergetic (15.12 MJ AME/kg DM) and isonitrogenous (222.8 CP/kg DM) diets were formulated, using sunflower oil (SO), high oleic sunflower oil (HOSO), fish oil (FO) and tallow (T) at 30 g/kg and 60 g/kg inclusion levels… CONTINUE READING