Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age-Reference-Cited by-同舟云学术

Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age

Published:1992-05 Issue:2 Volume:33 Page:393-402
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Bartov I.,Frigg M.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071669208417477

Reference21 articles.

1. Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the stability of meat and adipose tissue1

2. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1

3. Stability of abdominal fat and meat of broilers: Effect of duration of feeding antioxidants1

4. Stability of Abdominal Fat and Meat of Broilers: Combined Effect of Dietary Vitamin E and Synthetic Antioxidants

5. Differential Effects of Dietary Acidulated Soybean Oil Soapstock, Cottonseed Oil Soapstock and Tallow on Broiler Carcass Fat Characteristics

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