Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO4.5H2O. The fatty acid profile and choleste...

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Bibliographic Details
Main Authors: V. Skřivanová, M. Skřivan, E. Tůmová, S. Ševčíková
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2004-02-01
Series:Czech Journal of Animal Science
Subjects:
broiler
copper sulphate
leg meat
cooking
fatty acids
cholesterol
Online Access:https://cjas.agriculturejournals.cz/artkey/cjs-200402-0004_influence-of-dietary-vitamin-e-and-copper-on-fatty-acid-profile-and-cholesterol-content-of-raw-and-cooked-broil.php

Internet

https://cjas.agriculturejournals.cz/artkey/cjs-200402-0004_influence-of-dietary-vitamin-e-and-copper-on-fatty-acid-profile-and-cholesterol-content-of-raw-and-cooked-broil.php

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