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British Poultry Science Volume 56, 2015 - Issue 5
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Meat & Egg Science

Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens?

E. BaezaINRA, UR 83 Recherches Avicoles, F-37380Nouzilly, FranceCorrespondence[email protected]
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,
P. ChartrinINRA, UR 83 Recherches Avicoles, F-37380Nouzilly, FranceView further author information
,
M. LessireINRA, UR 83 Recherches Avicoles, F-37380Nouzilly, FranceView further author information
,
K. MeteauINRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Domaine du Magneraud, F-17700Saint-Pierre d’Amilly, FranceView further author information
,
G. ChesneauValorex, La Messayais, F-35210Combourtillé, FranceView further author information
,
M. GuillevicValorex, La Messayais, F-35210Combourtillé, FranceView further author information
&
J. MourotINRA, UMR 1348 PEGASE, F-35590Saint-Gilles, FranceView further author information
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Pages 543-550 | Accepted 14 May 2015, Published online: 13 Oct 2015

References

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