Effect of diets varying in n-6/n-3 fatty acid ratios in broilers on tissue oxidative stability under different storage conditions

F Khattak*, OA Olukosi

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Original languageEnglish
Title of host publicationBritish Poultry Abstracts
PublisherTaylor & Francis
Publication statusPrint publication - 20 Dec 2014


  • fatty acid ratio
  • tissue oxidative stability
  • Broiler

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