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

• Jerzy Juskiewicz ,

  * E-mail: j.juskiewicz@pan.olsztyn.pl

  Affiliation Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

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• Jan Jankowski,

  Affiliation Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland

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• Henryk Zielinski,

  Affiliation Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

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• Zenon Zdunczyk,

  Affiliation Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

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• Dariusz Mikulski,

  Affiliation Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland

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• Zofia Antoszkiewicz,

  Affiliation Department of Animal Nutrition and Food Management, University of Warmia and Mazury, Olsztyn, Poland

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• Monika Kosmala,

  Affiliation Institute of Food Technology and Analysis, Lodz University of Technology, Lodz, Poland

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• Przemyslaw Zdunczyk

  Affiliation Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

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