Open AccessDietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
Author(s) -
Nicole Batelli de Souza Nardelli Mendonça,
Sérgio Turra Sobrane Filho,
Diego Humberto de Oliveira,
Eduardo Machado Costa Lima,
Priscila Vieira e Rosa,
Peter Bitencourt Faria,
Luciana de Paula Naves,
Paulo Borges Rodrigues
Publication year - 2020
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.