Fatty acid profile, lipid indices and lipid peroxidation in chicken meat: the effect of dietary vegetable oils and vitamin C/selenium supplement
Fatty acid profiles and meat type influenced antioxidant efficacy. Overall, antioxidant supplements improved oxidative stability and PUFA content in breast meat, safeguarding its quality. © 2025 Society of Chemical Industry.
Authors
- Clara Mariana Gonçalves Lima (ORCID: https://orcid.org/0000-0002-3150-9139)
- Henrique Douglas Melo Coutinho (ORCID: https://orcid.org/0000-0002-6634-4207)
- Dariush Khademi Shurmasti (ORCID: https://orcid.org/0000-0003-2679-0816)
- F. Shariatmadari (ORCID: https://orcid.org/0000-0003-1639-6030)
Institutions
- Universidade Federal de Lavras (BR)
- Tarbiat Modares University (IR)
- Islamic Azad University Saveh (IR)
- Universidade Regional do Cariri (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-18
- DOI
- https://doi.org/10.1002/jsfa.70130
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19