Zacytuj

Attia Y. A., Al-Harthi M. A., Korish M. A., Shiboob M. M. (2017). Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market. Lipids Health Dis., 16: 40.Search in Google Scholar

Aviagen (2014). Ross 308 broiler nutrition specifications. Huntsville, Aviagen Group.Search in Google Scholar

Burdge G. C. (2006). Metabolism of alpha-linolenic acid in humans. Prostaglandins Leukot. Essent. Fatty Acids, 75: 161–168.Search in Google Scholar

Cherian G. (2007). Metabolic and cardiovascular diseases in poultry: role of dietary lipids. Poultry Sci., 86: 1012–1016.Search in Google Scholar

Estévez M. (2011). Protein carbonyls in meat systems: a review. Meat Sci., 89: 259–279.Search in Google Scholar

Estevez M., Petracci M. (2019). Benefits of magnesium supplementation to broiler subjected to dietary and heat stress: improved redox status, breast quality and decreased myopathy incidence. Antioxidants (Basel), 8: 456.Search in Google Scholar

Givens D. I. (2015). Manipulation of lipids in animal-derived foods: can it contribute to public health nutrition? Eur. J. Lipid Sci. Technol., 117: 1306–1316.Search in Google Scholar

Givens D. I., Gibbs R. A. (2008). Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. Proc. Nutr. Soc., 67: 273–280.Search in Google Scholar

ISO 1444 (2000). Meat and meat products. Free fat contents determination. Warsaw, Polish Committee for Standardization.Search in Google Scholar

ISO 1871 (2009). Food and feed products – general guidelines for the determination of nitrogen by the Kjeldahl method. Geneva, ISO.Search in Google Scholar

ISO 13299.2 (2003). Sensory analysis – methodology – general guidance for establishing a sensory profile. Geneva, ISO.Search in Google Scholar

ISO 8586 (2012). Sensory analysis – General quietelines for the selection, training and monitoring of selected assessors and expert sensory assessors.Search in Google Scholar

Jafari R. A., Kiani R., Shahriyari A., Asadi F., Hamidinejat H. (2012). Effect of dietary vitamin E on plasma oxidative stress in broiler chicks infected with Eimeria tenella. Comp. Clin. Pathol., 21: 895–899.Search in Google Scholar

Jakubowska M., Gardzielewska J., Kortz J., Karamucki T., Buryta B., Rybarczyk A., Otolińska A., Natalczyk-Szymkowska W. (2004). Formation of physicochemical properties of broiler chicken breast muscles depending on pH value measured 15 minutes after slaughter (in Polish). Acta Sci. Pol. Technol. Aliment., 3: 139–144.Search in Google Scholar

Jaworska D., Przybylski W. (2014). The effect of selected factors on sensory quality of pork. Food. Science. Technology. Quality, 21: 21–25.Search in Google Scholar

Jia W., Rogiewicz A., Bruce H. L., Slominski B. A. (2010). Feeding flaxseed enhances deposition of omega-3 fatty acids in broiler meat portions in different manner. Can. J. Anim. Sci., 90: 203–206.Search in Google Scholar

Kalakuntla S., Nagireddy N. K., Panda A. K., Jatoth N., Thirunahari R., Vangoor R. R. (2017). Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat. Anim. Nutr., 3: 386–391.Search in Google Scholar

Konieczka P., Czauderna M., Rozbicka-Wieczorek A., Smulikowska S. (2015). The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat. J. Anim. Feed Sci., 24: 224–251.Search in Google Scholar

Konieczka P., Czauderna M., Smulikowska S. (2017 a). The enrichment of chicken meat with omega-3 fatty acids by dietary fish oil or its mixture with rapeseed or flaxseed – Effect of feeding duration: dietary fish oil, flaxseed, and rapeseed and n-3 enriched broiler meat. Anim. Feed Sci. Technol., 223: 42–52.10.1016/j.anifeedsci.2016.10.023Search in Google Scholar

Konieczka P., Rozbicka-Wieczorek A. J., Czauderna M., Smulikowska S. (2017 b). Beneficial effects of enrichment of chicken meat with n-3 polyunsaturated fatty acids, vitamin E and selenium on health parameters: a study on male rats. Animal, 11: 1412–1420.10.1017/S175173111600265227993178Search in Google Scholar

Konieczka P., Barszcz M., Choct M., Smulikowska S. (2018). The interactive effect of dietary n-6: n-3 fatty acid ratio and vitamin E level on tissue lipid peroxidation, DNA damage in intestinal epithelial cells, and gut morphology in chickens of different ages. Poultry Sci., 97: 149–158.Search in Google Scholar

Konieczka P., Barszcz M., Kowalczyk P., Szlis M., Jankowski J. (2019). The potential of acetylsalicylic acid and vitamin E in modulating inflammatory cascades in chickens under lipopolysaccharide-induced inflammation. Vet. Res., 50: 65.Search in Google Scholar

Li W. J., Zhao G. P., Chen J. L., Zheng M. Q., Wen J. (2009). Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijingyou chicken. Brit Poultry Sci., 50: 188–198.Search in Google Scholar

Mc Cann J. C., Ames B. N. (2005). Is docosahexaenoic acid, an n-3 long-chain polyunsaturated fatty acid, required for development of normal brain function? An overview of evidence from cognitive and behavioral tests in humans and animals. Am. J. Clin. Nutr., 82: 281–295.Search in Google Scholar

Moczkowska M., Półtorak A., Montowska M., Pospiech E., Wierzbicka A. (2017). The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness. Meat Sci., 130: 7–15.Search in Google Scholar

Muíño I., Apeleo E., dela Fuente J., Pérez-Santaescolástica C., Rivas-Cañedo A., Pérez C., Díaz M. T., Cañeque V., Lauzurica S. (2014). Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality. Meat Sci., 98: 116–123.Search in Google Scholar

Niu Z., Min Y., Liu F. (2018). Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes. J. Appl. Anim. Res., 46: 397–401.Search in Google Scholar

Osek M., Janocha A., Milczarek A., Klocek B. (2005). Productive and postslaughter results as well as meat flavour of broiler feed mixtures oiled with different plant oils (in Polish). Oilseed Crops, 26: 527–536.Search in Google Scholar

Osek M., Milczarek A., Janocha A. (2008). Impact of different shares of soybean and linseed oil in mixtures for broiler chicken on their growth, carcass value and meat quality characteristics (in Polish). Oilseed Crops, 29: 255–266.Search in Google Scholar

Petracci M., Soglia F., Madruga M., Carvalho L., Ida E., Estévez M. (2019). Wooden- breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities. Compr. Rev. Food Sci. Food Saf., 18: 565–583.Search in Google Scholar

Pietrzak D., Mroczek J., Garbaczewska A., Florowski T., Riedel J. (2009). Effects of selected antimicrobial feed additives on the quality of meat and fat of chickens. Vet. Med., 65: 268–271.Search in Google Scholar

Pietrzak D., Michalczuk M., Niemiec J., Mroczek J., Adamczak L., Lukasiewicz M. (2013). Comparison of selected quality attributes of meat originating from fast-and slow growing chickens. Food. Science. Technology. Quality, 20: 30–38.Search in Google Scholar

Pompeu M. A., Cavalcanti L. F. L., Toral F. L. B. (2018). Effect of vitamin E supplementation on growth performance, meat quality, and immune response of male broiler chickens: a meta-analysis. Livest. Sci., 208: 5–13.Search in Google Scholar

Ponnampalam E. N., Holman B. W. B., Kerry J. P. (2016). The impact of animal nutrition on muscle composition and meat quality. In: Meat quality. Genetic and environmental factors, Przybylski W., Hopkins D. (eds.). CRC Press, Boca Raton, Taylor & Francis Group, pp. 101–146.Search in Google Scholar

Ribeiro T., Lordelo M. M., Alves S. P., Bessa R. J., Costa P., Lemos J. P., Ferreira L. M., Fontes C. M., Prates J. A. (2013). Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids. Brit. Poultry Sci., 54: 753–765.Search in Google Scholar

Rymer C., Givens D. I. (2006). Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acids. Lipids, 41: 445–451.Search in Google Scholar

Rymer C., Givens D. I. (2010). Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat. J. Sci. Food Agric., 90: 1628–1633.Search in Google Scholar

Shahidi F. (1990). The 2-tiobarbituric acid (TBA) methodology for the evaluation of warmed-over flavour and rancidity in meat products. In: 36th International Congress of Meat Science and Technology, ICoMST, Cuba, pp. 1008–1014.Search in Google Scholar

Smulikowska S., Rutkowski A. (2005). Editors. Recommended allowances and nutritive value of feedstuffs – poultry feeding standards (in Polish). 4th ed. The Kielanowski Institute of Animal Physiology and Nutrition, PAS, Jabłonna (Poland).Search in Google Scholar

Voljč M., Levart A., Zgur S., Salobir J. (2013). The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers. Brit. Poultry Sci., 54: 144–156.Search in Google Scholar

Wang S., Pan Y., Li J., Chen H., Zhang H., Chen W., Gu Z., Chen Y. Q. (2017). Endogenous omega-3 long-chain fatty acid biosynthesis from alpha-linolenic acid is affected by substrate levels, gene expression, and product inhibition. RSC Adv., 7: 40946–40951.Search in Google Scholar

Wójciak K. M., Stasiak D. M., Ferysiuk K., Solska E. (2019). The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef. Meat Sci., 148: 113–119.Search in Google Scholar

Zdanowska-Sasiadek Z., Michalczuk M., Damaziak K., Niemiec J., Polawska E., Gozdowski D., Rozanska E. (2016). Effect of vitamin E supplementation on growth performance and chicken meat quality. Eur. Poultry Sci., 80: 1–14.Search in Google Scholar

Zhang Y., Shan A., Jiang W., Bi C., Li Z. (2013). The effect of vitamin E on growth performance and meat quality in broilers given diets containing distillers’ dried grain with solubles (DDGS). Brit. Poultry Sci., 54: 138–143.Search in Google Scholar

eISSN:
2300-8733
Język:
Angielski
Częstotliwość wydawania:
4 razy w roku
Dziedziny czasopisma:
Life Sciences, Biotechnology, Zoology, Medicine, Veterinary Medicine