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The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat

机译：膳食鱼油和维生素E对冷冻储存鸡胸肉脂肪酸型材和氧化稳定性的影响

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J. Koreleski; S. Świątkiewicz;
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年度 2006
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1. The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat. [J] . Koreleski J, Swiatkiewicz S Journal of Animal and Feed Sciences . 2006,第4期

机译：日粮鱼油和维生素E对冷冻存储的鸡胸肉脂肪酸谱和氧化稳定性的影响。
2. Dietary supplementation with plant extracts, xanthophylls and synthetic antioxidants: effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat. [J] . Koreleski J, Swiatkiewicz S Journal of Animal and Feed Sciences . 2007,第3期

机译：通过植物提取物，叶黄素和合成抗氧化剂的膳食补充剂：对冷冻存储的鸡胸肉的脂肪酸谱和氧化稳定性的影响。
3. The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat [J] . Konieczka P., Czauderna M., Rozbicka-Wieczorek A., Journal of Animal and Feed Sciences . 2015,第3期

机译：日粮脂肪，维生素E和硒的浓度对冷冻储藏肉鸡脂肪酸谱和氧化稳定性的影响
4. Effect of dietary lipid source on fatty acid profile, lipid oxidation and sensory acceptability of broiler breast meat [C] . Hugo A., Els S.P., Bothnia C., ICoMST 2011;International conference of meat science and technology . 2012

机译：膳食脂质来源对肉仔鸡脂肪酸谱，脂质氧化和感官可接受性的影响
5. Dietary lipid source and vitamin E influence on chicken meat quality and lipid oxidation stability. [D] . Gaytan, Carlos Narciso. 2008

机译：膳食脂质来源和维生素E对鸡肉质量和脂质氧化稳定性的影响。
6. Effect of dietary fat type on intestinal digestibility of fatty acids fatty acid profiles of breast meat and abdominal fat and mRNA expression of lipid-related genes in broiler chickens [O] . Miloš Skřivan, Milan Marounek, Michaela Englmaierová, -1

机译：日粮脂肪类型对肉鸡脂肪酸肠道消化率胸肉和腹部脂肪脂肪酸谱及脂质相关基因mRNA表达的影响
7. Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat [O] . J. Koreleski, S. Świątkiewicz 2007

机译：饮食补充植物提取物，Xantophylls和合成抗赋剂：对脂肪酸谱的影响和冷冻储存鸡胸肉的氧化稳定性

The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat

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