Effects of Supplementing Sea Buckthorn Leaves (<i>Hippophae rhamnoides</i> L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Effects of Supplementing Sea Buckthorn Leaves (<i>Hippophae rhamnoides</i> L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-lif...

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Bibliographic Details
Main Authors: Mihaela Saracila, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra-Gabriela Oancea, Raluca Paula Turcu, Petru Alexandru Vlaicu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Antioxidants
Subjects:
chicken
Chromium picolinate
nutrients
meat quality
oxidative stability
sea buckthorn leaves
Online Access:https://www.mdpi.com/2076-3921/11/11/2220

Internet

https://www.mdpi.com/2076-3921/11/11/2220

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