Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes
Author:
Affiliation:
1. College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
Funder
Shaaxi Agricultural Projects
Publisher
Informa UK Limited
Subject
General Veterinary,Animal Science and Zoology
Link
https://tandfonline.com/doi/pdf/10.1080/09712119.2017.1309321
Reference31 articles.
1. Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability
2. Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat
3. Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of Polyphenols and Antioxidant Activity in Chickens
4. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
5. Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fedα-tocopheryl acetate- andβ-carotene-supplemented diets
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