hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.31727/m.22.4.4

Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens

Masoomeh Tavakoli ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Mehrdad Bouyeh ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
Alireza Seidavi ; Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran

Puni tekst: engleski, pdf (2 MB) str. 268-273 preuzimanja: 19* citiraj
APA 6th Edition
Tavakoli, M., Bouyeh, M. i Seidavi, A. (2020). Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. MESO: Prvi hrvatski časopis o mesu, XXII (4), 268-273. https://doi.org/10.31727/m.22.4.4
MLA 8th Edition
Tavakoli, Masoomeh, et al. "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens." MESO: Prvi hrvatski časopis o mesu, vol. XXII, br. 4, 2020, str. 268-273. https://doi.org/10.31727/m.22.4.4. Citirano 20.09.2020.
Chicago 17th Edition
Tavakoli, Masoomeh, Mehrdad Bouyeh i Alireza Seidavi. "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens." MESO: Prvi hrvatski časopis o mesu XXII, br. 4 (2020): 268-273. https://doi.org/10.31727/m.22.4.4
Harvard
Tavakoli, M., Bouyeh, M., i Seidavi, A. (2020). 'Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens', MESO: Prvi hrvatski časopis o mesu, XXII(4), str. 268-273. https://doi.org/10.31727/m.22.4.4
Vancouver
Tavakoli M, Bouyeh M, Seidavi A. Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 20.09.2020.];XXII(4):268-273. https://doi.org/10.31727/m.22.4.4
IEEE
M. Tavakoli, M. Bouyeh i A. Seidavi, "Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens", MESO: Prvi hrvatski časopis o mesu, vol.XXII, br. 4, str. 268-273, 2020. [Online]. https://doi.org/10.31727/m.22.4.4

Sažetak
This experiment was performed to evaluate the effects of using three different levels of vitamin C (0, 200 and 400 mg/kg) in diet on fatty acid profiles of breast meat of broilers. The experiment was performed in a completely randomized design in 3 treatments and 4 replicates with 10 chickens per pen for 42 days using 120 one-day-old male chickens of commercial Ross 308 strain. Data analysis was performed by SAS statistical software and the comparison of the means with Duncan's multiple-range test at 5% probability level. The results showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid and stearic acid decreased by 200 mg/kg vitamin C. Also, the amount of unsaturated fatty acids increased at the same level of vitamin C and the saturated fatty acids were reduced.

Ključne riječi
chick, ascorbic acid, fatty acid profile

Hrčak ID: 241633

URI
https://hrcak.srce.hr/241633

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 65 *