1. Adebayo, F.B., Adu, O.A., Chineke, C.A., Oloruntola, O.D., Omoleye, O.S., Adeyeye S.A., and Ayodele, S.O., 2022. The performance, antioxidant status, blood chemistry analysis and tissue histology of broiler birds fed a diet containing Chromium picolinate and vitamin C. Iranian Journal of Applied Animal Science, 12(1), 127-133.
2. Akbarian, A., Michiels, J., Degroote, J., Majdeddin, M., Golian, A., De Smet, S., 2016. Association between heat stress and oxidative stress in poultry; mitochondrial dysfunction and dietary interventions with phytochemicals. Journal of Animal Science and Biotechnology, 7, 37.
3. Cichoski, A.J., Rotta, R.B., Scheuermann, G., Junior, A.C. and Barin, J.S., 2012. Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions. Food Science and Technology, 32(4), 661-667
4. Coşkun, Ş., Gönül, B., Güzel, N.A., and Balabanli B., 2005. The effects of vitamin C supplementation on oxidative stress and antioxidant content in the brains of chronically exercised rats. Molecular and Cell Biochemistry, 280, 135–138.
5. de Almeida, J.C., Perassolo, M.S., Camargo, J.L., Bragagnolo, N. and Gross, J.L., 2006. Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil. Brazilian Journal of Pharmaceutical Sciences, 42(1), 109-117.