Effects of source and level of magnesium and Vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat-Reference-Cited by-同舟云学术

Effects of source and level of magnesium and Vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat

Published:2003-06 Issue:1-4 Volume:107 Page:143-150
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Guo Yuming,Zhang Guimei,Yuan Jianmin,Nie Wei

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference19 articles.

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2. The influence of magnesium on the lipid peroxidation in meat;Dong;Meat Hyg.,1994

3. Magnesium-aspartate-hydrochloride reduces weight loss in heat-stressed laying hens;Donoghue;Poult. Sci.,1990

4. The effect of dietary magnesium aspartate supplementation on pork quality;D’Souza;J. Anim. Sci.,1998

5. Effects of magnesium on the changes of superoxide dismutase activity and cAMP concentration induced by norepinephrine in cardiac muscle;Fu;Chin. J. Pathol. Physiol.,1996

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