Figure 2. Total lipids content in two muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). Different letters at the top of the bars means significant differences (p < 0.05). NS= not significant


Organic and Conventional Chicken Meat Produced In Uruguay: Colour, Ph, Fatty Acids Composition and Oxidative Status

G. Castromán, M. del Puerto, A. Ramos, M.C. Cabrera, A. Saadoun

American Journal of Food and Nutrition. 2013, 1(2), 12-21 doi:10.12691/ajfn-1-2-2