Use of natural phenols as feed supplements with antioxidant effects on poultry products
The oxidation of lipids is the main cause of nutritional and organoleptic deterioration of bird´s meat and eggs. This process originates compounds responsible for unpleasant odours, reduces the amount of polyunsaturated fatty acids, vitamins and pigments, decreases the acceptability on consumers and...
Guardado en:
| Autores principales: | , , , |
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| Formato: | conferenceObject |
| Lenguaje: | Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/11086/30093 |
| Aporte de: |
| Sumario: | The oxidation of lipids is the main cause of nutritional and organoleptic deterioration of bird´s meat and eggs. This process originates compounds responsible for unpleasant odours, reduces the amount of polyunsaturated fatty acids, vitamins and pigments, decreases the acceptability on consumers and generates compounds that may present toxicity. |
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