Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive
Juliana Valentini, A.S. Da Silva, Bruno F. Fortuoso, João H. Reis, Roger R. Gebert, Luiz Gustavo Griss, Marcel Manente Boiago, Leonardo Quintana Soares Lopes, Roberto Christ Vianna Santos, Róger Wagner, F. de C. Tavernari
Topics & Concepts
BroilerLipid peroxidationGlycerolPolyunsaturated fatty acidFatty acidFood scienceChemistryComposition (language)Lipid oxidationBiochemistryBiologyAntioxidantLinguisticsPhilosophyAnimal Nutrition and PhysiologyMeat and Animal Product QualityAquaculture Nutrition and Growth