Effects of dietary fatty acid pattern on melting point and composition of adipose tissues and intramuscular fat of broiler carcasses.

@article{Hrdinka1996EffectsOD,
  title={Effects of dietary fatty acid pattern on melting point and composition of adipose tissues and intramuscular fat of broiler carcasses.},
  author={C Hrdinka and Werner Zollitsch and William A. Knaus and Ferenc Lettner},
  journal={Poultry science},
  year={1996},
  volume={75 2},
  pages={
          208-15
        }
}
Soybean oil (SO), rapeseed oil (RO), or two commercial fat products (FP1, FP2) were incorporated at 3.5% levels into four different corn-soybean meal mash broiler diets. Each of the four diets was fed to five replicates (pens) of broiler chickens for 42 d. After slaughtering the birds, samples of the abdominal fat, subcutaneous fat, and fat extracted from the thigh and the breast portion were collected from 16 birds per treatment. The fat samples were analyzed for their fatty acid composition… CONTINUE READING

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