Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat | Zendy

Nicole Batelli de Souza Nardelli Mendonça | Zendy; Sérgio Turra Sobrane Filho | Zendy; David Henrique de Oliveira | Zendy; Eduardo Lima | Zendy; Priscila Vieira Rosa | Zendy; Peter Bitencourt Faria | Zendy; Luciana de Paula Naves | Zendy; Paulo Borges Rodrigues | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

Author(s) -

Nicole Batelli de Souza Nardelli Mendonça,

Sérgio Turra Sobrane Filho,

David Henrique de Oliveira,

Eduardo Lima,

Priscila Vieira Rosa,

Peter Bitencourt Faria,

Luciana de Paula Naves,

Paulo Borges Rodrigues

Publication year - 2019

Publication title -

asian-australasian journal of animal sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.751

H-Index - 59

eISSN - 1976-5517

pISSN - 1011-2367

DOI - 10.5713/ajas.19.0608

Subject(s) - broiler , docosahexaenoic acid , soybean oil , food science , eicosapentaenoic acid , polyunsaturated fatty acid , biology , linolenic acid , fatty acid , chemistry , linoleic acid , biochemistry

The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (Salvia hispanica L.) as a replacement for soybean, in the rearing period from 29 to 42 days of age.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research