Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue

Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue

This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clari...

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Bibliographic Details
Main Authors: Panpan Lu, Ruiting Guo, Chunlian Zou, Hang Chen, Dan Chen, Lu Yang, Huize Tan, Siqiao Wu, Yaxue Lv, Zhengzhong Xiao, Chunqi Gao
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Fermented pineapple residue
Oxidative stability
Fatty acid composition
Meat flavor
Chickens
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007624
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