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Three experiments (EXP) were conducted using two hundred seventy male chicks Ross 308 in each (90 cockerels per treatment; 3 replications, 30 chickens per pen) for 42, 38 and 35 days. The basal diets ...
This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lu...
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
: Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atala...
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Ala...
This study examined the effect of CLA, flaxseed oil and fish oil and their combination forms on crude fat of liver and fatty acid profiles of liver, breast and thigh meat in broiler chicks. A total of...
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...
Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of vario...
Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitr...
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...

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