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The Incorporation of Chia Seeds ( Salvia Hispanica L.) in the Chicken Diet Promotes the Enrichment of Meat with N-3 Fatty Acids, Particularly EPA and DHA

https://doi.org/10.2139/ssrn.4648816
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Health-promoting approaches of the use of chia seeds
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Cardioprotective mechanism of omega-3 polyunsaturated fatty acids
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The Effect of Breed Line and Age on Measurements of pH-value as Meat Quality Parameter in Breast Muscles (m. Pectoralis Major) of Broiler Chickens
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n-3 Fatty acids and risk for fatal coronary disease
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Factors affecting poultry meat colour and consumer preferences - A review
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Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity
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Impact of different chicken meat production systems on consumers’ purchase perception
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Nutrigenomics: Epigenetics and cancer prevention: A comprehensive review
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Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food
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In Vivo Lipogenesis of Genetically Lean and Fat Chickens: Effects of Nutritional State and Dietary Fat
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Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics
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The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits
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Desaturation and Elongation of Fatty Acids and Insulin Action
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DIETARY n-6 AND n-3 FATTY ACID BALANCE AND CARDIOVASCULAR HEALTH
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A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium
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Perspectives agricoles de l’OCDE et de la FAO 2021-2030
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Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals
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Functional Characterization of the Chicken Fatty Acid Elongases
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Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids
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Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
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