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Variation in fatty acids in chicken meat as a result of a lupin-containing diet
broiler lupin breast meat thigh meat fat PUFA
2015/6/8
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...
Influence of Dietary Conjugated Linoleic Acid and Its Combination with Flaxseed Oil or Fish Oil on Saturated Fatty Acid and n-3 to n-6 Fatty Acid Ratio in Broiler Chicken Meat
Broiler Chicken Conjugated Linoleic Acid Fish Oil Flaxseed Oil Omega Fatty Acid
2016/5/6
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...
Effect of Fermented Soybean, “Natto” on the Production and Qualities of Chicken Meat
Chicken Cholesterol Glutamic Acid Natto Soybean
2016/4/28
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...
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
Biogenic Amines Volatile Basic Nitrogen Beef Pork Chicken
2016/4/26
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...