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Food science of animal resources, v.40 no.1, 2020년, pp.55 - 73
Aslam, Sadia (National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad) , Shukat, Rizwan (National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad) , Khan, Muhammad Issa (National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad) , Shahid, Muhammad (Department of Biochemistry, Faculty of Sciences, University of Agriculture)
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Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antiox...
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