Different lines of camelina (Camelina sativa (L.) Crantz) in broiler quails’ diets: effects on meat physicochemical traits and sensory profile

The present study investigated the effect of Camelina sativa cake dietary inclusion on quail meat fatty acids (FA), amino acids (AA), and sensory characteristics. To this, 480 broiler quails were allocated to four dietary treatments (12 replicated cages/treatment): a control diet (Control) and three...

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Bibliographic Details
Main Authors:	Antonella Dalle Zotte, Yazavinder Singh, Erika Pellattiero, Bianca Palumbo, Marco Cullere
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Series:	Italian Journal of Animal Science
Subjects:	camelina quail nutrition meat quality sensory
Online Access:	http://dx.doi.org/10.1080/1828051X.2024.2421901
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