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Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle Cover

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Annals of Animal Science
Volume 21 (2021): Issue 4 (October 2021)
By: Piotr Sałek,  Paweł Konieczka,  Wiesław Przybylski,  Danuta Jaworska,  Aleksandra Rosikiewicz,  Katarzyna Olszewska,  Magdalena Montowska,  Dominika Szkopek,  Misza Kinsner and  Adam Cieślak  
Open Access
|Oct 2021

Authors

Piotr Sałek

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Paweł Konieczka

p.konieczka@ifzz.pl

Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences, Jabłonna, Poland
Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland

Wiesław Przybylski

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Danuta Jaworska

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Aleksandra Rosikiewicz

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Katarzyna Olszewska

Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences, Jabłonna, Poland
Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Magdalena Montowska

Department of Meat Technology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland

Dominika Szkopek

Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences, Jabłonna, Poland

Misza Kinsner

Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences, Jabłonna, Poland

Adam Cieślak

Department of Animal Nutrition, Poznan University of Life Sciences, Poznań, Poland
DOI: https://doi.org/10.2478/aoas-2021-0017 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 1523 - 1541
Submitted on: Jul 3, 2020
Accepted on: Feb 25, 2021
Published on: Oct 28, 2021
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
vitamin E,
n-3 fatty acid,
lipid oxidation,
protein oxidation,
broiler chicken
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2021 Piotr Sałek, Paweł Konieczka, Wiesław Przybylski, Danuta Jaworska, Aleksandra Rosikiewicz, Katarzyna Olszewska, Magdalena Montowska, Dominika Szkopek, Misza Kinsner, Adam Cieślak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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