Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds inc...

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Bibliographic Details
Main Authors: Muhlisin, Utama, Dicky Tri, Lee, Jae Ho, Choi, Ji Hye, Lee, Sung Ki
Format: Online
Language:English
Published: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852232/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852232/

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