Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin1
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071667708416329
Reference14 articles.
1. Comparisons of BHT and Ethoxyquin as Antioxidants in the Nutrition of Broilers
2. Effects of degree of fatness in broilers on other carcass characteristics: Relationship between fatness and the stability of meat and adipose tissue1
3. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1
4. Differential Effects of Dietary Acidulated Soybean Oil Soapstock, Cottonseed Oil Soapstock and Tallow on Broiler Carcass Fat Characteristics
5. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action
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