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International Journal of Food Science
Volume 2017 (2017), Article ID 7613069, 8 pages
https://doi.org/10.1155/2017/7613069
Research Article

A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium

1Department of Animal Production & Pastures, Nutrition and Food Quality Laboratory, Faculty of Agronomy, University of the Republic (UDELAR), E. Garzón 809, Montevideo, Uruguay
2Physiology & Nutrition, Faculty of Sciences, University of the Republic (UDELAR), Iguá 4225, Montevideo, Uruguay

Correspondence should be addressed to Ali Saadoun

Received 3 October 2016; Revised 12 December 2016; Accepted 13 December 2016; Published 17 January 2017

Academic Editor: Rosana G. Moreira

Copyright © 2017 Marta del Puerto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Marta del Puerto, M. Cristina Cabrera, and Ali Saadoun, “A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium,” International Journal of Food Science, vol. 2017, Article ID 7613069, 8 pages, 2017. doi:10.1155/2017/7613069