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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Главные авторы:	Mihaela Saracila, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra Oancea, Raluca Paula Turcu, Petru Alexandru Vlaicu
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-04-01
Серии:	Antioxidants
Предметы:	broiler chromium picolinate creeping wood sorrel meat quality oxidative stability
Online-ссылка:	https://www.mdpi.com/2076-3921/11/4/780
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