𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of feeding and genotype on the lipid profile of organic chicken meat

✍ Scribed by Federico Sirri; Cesare Castellini; Alessandra Roncarati; Achille Franchini; Adele Meluzzi

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
104 KB
Volume
112
Category
Article
ISSN
1438-7697

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Frying on the Fatty Acid Profi
Effect of Frying on the Fatty Acid Profile of Some Meat Dishes
✍ M. Candela; I. Astiasaran; J. Bello πŸ“‚ Article πŸ“… 1996 πŸ› Elsevier Science 🌐 English βš– 115 KB

The purpose of this work was to study the effect of a culinary process, deep-fat frying, on fatty acids profiles of different meat dishes. Content in fatty acids in three meat dishes (chicken breast, pork steak, and pork loin), before and after deep-fat frying, was analyzed. Results showed an increa

Using lipid profiles and genotypes for t
Using lipid profiles and genotypes for the characterization of Corsican olive oils
✍ Virginie Bronzini de Caraffa; Claude Gambotti; Jean Giannettini; Jacques Maury; πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 320 KB

## Abstract In 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) β€œhuile d'olive de Corse”, but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territory of production. That is why the fatt

Effects of Tocols and Ξ²-Glucan on Serum
Effects of Tocols and Ξ²-Glucan on Serum Lipid Parameters in Chickens*
✍ Peterson, David M; Qureshi, Asaf A πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 193 KB

Cereal grain diets a †ect serum lipids by their soluble Ðbre and tocotrienols. Chickens were fed diets containing an oat bran fraction or waxy hulless barley that were enriched or depleted in b-glucan and/or tocotrienols. Serum cholesterol and triacylglycerides and enzymes of cholesterol metabolism

Effect of irradiation dose and irradiati
Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat
✍ Graham, William D; Stevenson, M Hilary; Stewart, Eileen M πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 79 KB πŸ‘ 1 views

The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the e †ects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the