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The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

Table 1

Composition and nutritional value of diets fed to turkeys at 11–15 weeks of age.

Table 1

doi: https://doi.org/10.1371/journal.pone.0170074.t001