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Effects of Supplementation of Cellulase, Carnitine and Fish Oil On Lipids and Fatty Acid Contents of Indonesian Native Chicken Meats by rllomotos is a document available to read on EtoBox.
The study investigates the effects of cellulase, carnitine, and lemuru fish oil supplementation on the lipid and fatty acid content of Indonesian native chicken meats. Results indicate that while cellulase did not affect lipid or cholesterol levels, carnitine reduced cholesterol content, and fish oil supplementation significantly increased unsaturated fatty acids while decreasing cholesterol and LDL levels. The findings suggest that incorporating carnitine and fish oil can enhance the nutritional profile of
- Author
- rllomotos
- Language
- EN