Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage

Bölükbaşı Aktaş, Şaziye Canan

doi:10.1080/00071660600827716

Makale Tam Makale Uluslararası 2006

Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage

Şaziye Canan Bölükbaşı Aktaş

British Poultry Science Cilt 47 · Sayı 4 · ss. 470–476 · 01.08.2006

DOI ile aç

Özet

1. A trial was conducted to investigate the effects of dietary conjugated linoleic acid ( CLA) concentration on performance parameters, carcase composition, thiobarbituric acid reactive substances ( TBARS) and fatty acid composition in leg and breast muscle and serum lipoprotein concentrations.

Atıf için künye

Bölükbaşı Aktaş, Ş. C. (2006). Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage. British Poultry Science, 47(4), 470–476. https://doi.org/10.1080/00071660600827716

BibTeX

@article{bolukbasiaktas2006-288966,
  author = {Bölükbaşı Aktaş, Şaziye Canan},
  title = {Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage},
  journal = {British Poultry Science},
  year = {2006},
  volume = {47},
  number = {4},
  pages = {470--476},
  issn = {0007-1668},
  doi = {10.1080/00071660600827716},
  url = {https://akademik.atauni.edu.tr/yayinlar/288966-effect-of-dietary-conjugated-linoleic-acid-cla-on-broiler-performance-serum}
}