Effect of dietary oat administration on lipid stability in broiler meat.

@article{LpezBote1998EffectOD,
  title={Effect of dietary oat administration on lipid stability in broiler meat.},
  author={Clemente Jos{\'e} L{\'o}pez-Bote and Judith I. Gray and Enayat A. Gomaa and Cal J. Flegal},
  journal={British poultry science},
  year={1998},
  volume={39 1},
  pages={
          57-61
        }
}
1. The susceptibility to oxidation of meat from broilers receiving 200 g/kg oats in the diet was compared to the stability of meat from broilers receiving a control diet (10 mg/kg of alpha-tocopheryl acetate) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage thiobarbituric acid-reactive substances (TBARS) values in raw dark meat (thigh) were 0.51 and 0.19, respectively, for broilers fed on the control and the alpha-tocopheryl acetate-enriched… CONTINUE READING
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