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- Kim, Ye-Jin, et al. Show all 6 Authors
- Food chemistry 2015 v.188 pp. 481-488
- Punica granatum; breast meat; byproducts; chicken meat; cholesterol; crude protein; dietary supplements; fatty acid composition; lipid peroxidation; meat composition; omega-3 fatty acids; oxidative stability; pH; pomegranates; saturated fatty acids; thiobarbituric acid-reactive substances
- ... The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and cholesterol in breast meat decreased in response to dietary PB supplementation (p<0.05). In br ...