Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs
Author:
Publisher
Wiley
Subject
Animal Science and Zoology,Food Animals
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2007.00768.x/fullpdf
Reference23 articles.
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3. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E;Cannon;Journal of Animal Science,1996
4. Influence of dietary vitamin E supplementation on ‘heavy’ pig carcass characteristics, meat quality, and vitamin E status;Corino;Journal of Animal Science,1999
5. Dietary flavonoids with a catechol structure increase alpha-tocopherol in rats and protect the vitamin from oxidation in vitro;Frank;Journal of Lipid Research,2006
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