Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)

Author:

Jin Sanjun,Pang Qian,Yang Hao,Diao Xinping,Shan Anshan,Feng Xingjun

Funder

Natural Science Foundation of Heilongjiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference68 articles.

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3. Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples;Andrés;Meat Science,2014

4. Official Method No. 950.46 – AOAC methods for moisture determination. Official methods of analysis;AOAC,2000

5. Official method No. 960.39 – AOAC methods for fat determination. Official methods of analysis;AOAC,2000

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