Effects of Supplementing Sea Buckthorn Leaves (<i>Hippophae rhamnoides</i> L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

• Egile Nagusiak: Mihaela Saracila (Egilea), Arabela Elena Untea (Egilea), Tatiana Dumitra Panaite (Egilea), Iulia Varzaru (Egilea), Alexandra-Gabriela Oancea (Egilea), Raluca Paula Turcu (Egilea), Petru Alexandru Vlaicu (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2022-11-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-lif...