Dietary Antioxidants and Storage Affect Chemical Characteristics of ω‐3 Fatty Acid Enriched Broiler Chicken Meats
作者:
A. O. AJUYAH,
D.U. AHN,
R. T. HARDIN,
J. S. SIM,
期刊:
Journal of Food Science
(WILEY Available online 1993)
卷期:
Volume 58,
issue 1
页码: 43-46
ISSN:0022-1147
年代: 1993
DOI:10.1111/j.1365-2621.1993.tb03206.x
出版商: Blackwell Publishing Ltd
关键词: broiler meat;ω‐3 PUFA;antioxidants;stability
数据来源: WILEY
摘要:
ABSTRACTThe influence of feeding full‐fat flax seed with and without dietary antioxidants to 6‐wk old male Hubbard chickens, on chemical characteristics of cooked white and dark meats was assessed. Level of dietary ω‐3 fatty acid and dietary antioxidant significantly influenced the ω‐3 PUFA compositions of meat lipids. Addition of antioxidants, especially mixed tocopherol plus canthaxanthin, to the diet significantly reduced concentrations of malonaldehyde and total volatiles in the enriched meat, particularly dark meat. Broiler meats enriched with omega‐3 fatty acids could be stabilized by incorporation of natural a
点击下载:
PDF
(596KB)
返 回