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Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat Cover

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
By: Martin Bartkovský,  Dana Marcinčáková,  Andrej Makiš,  Tatiana Klempová,  Boris Semjon,  Pavol Roba and  Slavomír Marcinčák  
Open Access
|May 2022

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DOI: https://doi.org/10.2478/mjfst-2022-0002 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 11 - 15
Published on: May 6, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
broiler,
meat,
fatty acid,
fat,
fermented feed
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Martin Bartkovský, Dana Marcinčáková, Andrej Makiš, Tatiana Klempová, Boris Semjon, Pavol Roba, Slavomír Marcinčák, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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