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Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
Nicole Batelli de Souza Nardelli Mendonça, Sérgio Turra Sobrane Filho, David Henrique de Oliveira, Eduardo Machado Costa Lima, Priscila Vieira e Rosa, Peter Bitencourt Faria, Luciana de Paula Naves, Paulo Borges Rodrigues
Asian-Australas J Anim Sci. 2020;33(8):1310-1322.   Published online October 22, 2019
DOI: https://doi.org/10.5713/ajas.19.0608

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Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
Asian-Australasian Journal of Animal Sciences. 2020;33(8):1310-1322   Crossref logo
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Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
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Chia (Salvia hispanica) Oil
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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)
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Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds
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Influence of the oxidative quality of dietary oil on broiler meat storage stability
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Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats
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Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat
Improving the Sensory and Nutritional Quality of Fresh Meat. 2009;356-386   Crossref logo
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Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth
Animal Feed Science and Technology. 2009;148(2-4):267-275   Crossref logo
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