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Effects of semi replacement of dietary olive oil and corn oil with conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein levels, fatty acid composition in muscles and meat quality during refrigerated storage



Effects of semi replacement of dietary olive oil and corn oil with conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein levels, fatty acid composition in muscles and meat quality during refrigerated storage



Journal of Animal and Veterinary Advances 6(2): 262-266



The effects of semi-replacement of dietary olive oil (OO) and maize oil (CO) with conjugated linoleic acid (CLA) on the performance parameters, carcass composition, lipid oxidation and fatty acid composition of thigh and breast tissues and serum lipoprotein in broiler chickens were investigated.

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Accession: 012912115

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