Effect of oregano (O. majorana × O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids
Author:
Publisher
Wiley
Subject
Animal Science and Zoology,Food Animals
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2007.00731.x/fullpdf
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1. Effect of Dietary Thyme on the Oxidative Stability of Egg Yolk
2. Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation
3. Comparison of the cholesterol content of Brazilian chicken and quail eggs
4. ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTS
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