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Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat Cover

Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat

Annals of Animal Science
Volume 18 (2018): Issue 4 (October 2018)
By: Joanna Stadnik,  Anna Czech and  Katarzyna Ognik  
Open Access
|Nov 2018

Authors

Joanna Stadnik

joanna.stadnik@up.lublin.pl

Department of Animal Raw Materials Technology, University of Life Sciences in Lublin, Lublin, Poland

Anna Czech

Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland

Katarzyna Ognik

Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/aoas-2018-0035 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 991 - 1005
Submitted on: Nov 3, 2017
|
Accepted on: Jul 19, 2018
|
Published on: Nov 2, 2018
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
turkey,
soybean oil,
linseed oil,
tocopherol,
fatty acids
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2018 Joanna Stadnik, Anna Czech, Katarzyna Ognik, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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