Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens-Reference-Cited by-同舟云学术

Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens

Published:2016-12-16 Issue:1 Volume:58 Page:69-75
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Cong J.¹²³,Zhang L.¹²³,Li J.¹²³,Wang S.¹²³,Gao F.¹²³,Zhou G.¹²³

Affiliation:

1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China

2. Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Nanjing Agricultural University, Nanjing, People’s Republic of China

3. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, People’s Republic of China

Funder

Nation Science & Technology Pillar Program during the Twelfth Five-year Plan Period of China

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2016.1237767

Reference51 articles.

1. Carnosine is a quencher of 4-hydroxy-nonenal: through what mechanism of reaction?

2. Antiglycation and Antioxidant Effect of Carnosine against Glucose Degradation Products in Peritoneal Mesothelial Cells

3. Carnosine and taurine treatments diminished brain oxidative stress and apoptosis in D-galactose aging model

4. Myoglobin-Induced Lipid Oxidation. A Review

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