Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of...

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Bibliographic Details
Main Authors: Mihaela Saracila, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra Oancea, Raluca Paula Turcu, Petru Alexandru Vlaicu
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Antioxidants
Subjects:
broiler
chromium picolinate
creeping wood sorrel
meat quality
oxidative stability
Online Access:https://www.mdpi.com/2076-3921/11/4/780

Internet

https://www.mdpi.com/2076-3921/11/4/780

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