Use of natural phenols as feed supplements with antioxidant effects on poultry products

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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...

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Detalles Bibliográficos
Autores principales: Marín, Raúl Héctor, Luna, Agustín, Lábaque, María C., Zygadlo, Julio A.
Formato: conferenceObject
Lenguaje:Inglés
Publicado: 2021
Materias:
meat and egg lipid oxidation
antioxidant
feed supplementation
Acceso en línea:http://hdl.handle.net/11086/21552
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

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