Articles citing this paper
Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time
Jan Jankowski A , Zenon Zduńczyk B , Dariusz Mikulski A , Jerzy Juśkiewicz B , Janusz F. Pomianowski C and Przemysław Zduńczyk B D
+ Author Affiliations
- Author Affiliations
A University of Warmia and Mazury, Department of Poultry Science, 10-718 Olsztyn, Poland.
B Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
C University of Warmia and Mazury, Department of Commodity Science and Food Research, Plac Cieszynski 1, 10-718 Olsztyn, Poland.
D Corresponding author. Email: p.zdunczyk@pan.olsztyn.pl
Animal Production Science 58(6) 1164-1174 https://doi.org/10.1071/AN16319
Submitted: 13 May 2016 Accepted: 8 November 2016 Published: 18 January 2017
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