The present review summarizes the advantages and disadvantages of three different aging
methods (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly …

Sažetak As a consequence of genetic selection for fast growth rate, broiler chickens are
particularly susceptible to oxidative stress. Such stress may cause metabolic disfunctions …

The use of dried olive pomace as complementary energy sources in poultry feed is still
limited due to its low protein and high fiber contents. Bioconversion of olive pomace through …

Abstract Background Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs)
are of interest because of their health effects. However, most experiments use natural oils …

Simple Summary The current work evaluates the application of solid-state fermented wheat
bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters …

The aim of this work was to analyse the effect of addition of 10%(w/w) fermented bioproduct
into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory …

Lipids and oils are the primary sources of monounsaturated and polyunsaturated fatty acids
(MUFA and PUFA), which are necessary for human and animal health. Omega‐3 and …

Broiler chicken meat is the preferred meat among the human population. Broiler meat
contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A …

The study aimed to investigate the dynamic changes of metabolites in beef high rib with
different dry-aging periods by non-targeted metabolomics based on ultra-high performance …

The aim of this study was to investigate the effect of the addition of fungal solid-state
fermented product (FP) enriched with gamma-linolenic acid (GLA) and β-carotene to feed on …