Impacts of heat stress on meat quality and strategies for amelioration: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Health, Toxicology and Mutagenesis,Atmospheric Science,Ecology
Link
https://link.springer.com/content/pdf/10.1007/s00484-020-01929-6.pdf
Reference151 articles.
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3. Aksit M, Yalcin S, Ozkan S, Metin K, Ozdemir D (2006) Effects of temperature during rearing and crating on stress parameters and meat quality of broilers. Poult Sci 85(11):1867–1874. https://doi.org/10.1093/ps/85.11.1867
4. Alirezaei M, Jelodar G, Niknam P, Ghayemi Z, Nazifi S (2011) Betaine prevents ethanol-induced oxidative stress and reduces total homocysteine in the rat cerebellum. J Physiol Biochem 67(4):605–612. https://doi.org/10.1007/s13105-011-0107-1
5. Alirezaei M, Jelodar G, Ghayemi Z (2012a) Antioxidant defense of betaine against oxidative stress induced by ethanol in the rat testes. Int J Pept Res Ther 18(3):239–247. https://doi.org/10.1007/s10989-012-9297-9
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