Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 gro...

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Bibliographic Details
Main Authors: Francesca Bennato, Alessio Di Luca, Camillo Martino, Andrea Ianni, Elettra Marone, Lisa Grotta, Solange Ramazzotti, Angelo Cichelli, Giuseppe Martino
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
grape pomace
broiler meat
linoleic acid
lipid oxidation
volatile compound
biogenic amines
Online Access:https://www.mdpi.com/2304-8158/9/4/508

Internet

https://www.mdpi.com/2304-8158/9/4/508

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