Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds-Reference-Cited by-同舟云学术

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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Published:2014-07-24 Issue:6 Volume:95 Page:1172-1178
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Starčević Kristina¹,Krstulović Luka²,Brozić Diana³,Maurić Maja¹,Stojević Zvonko⁴,Mikulec Željko³,Bajić Miroslav²,Mašek Tomislav³

Affiliation:

1. Department of Animal Husbandry, Faculty of Veterinary Medicine; University of Zagreb; Zagreb Croatia

2. Department for Chemistry and Biochemistry, Faculty of Veterinary Medicine; University of Zagreb; Zagreb Croatia

3. Department of Animal Nutrition and Dietetics, Faculty of Veterinary Medicine; University of Zagreb; Zagreb Croatia

4. Department of Physiology and Radiobiology, Faculty of Veterinary Medicine; University of Zagreb; Zagreb Croatia

Funder

Ministry of Agriculture of the Republic of Croatia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6805/fullpdf

Reference39 articles.

1. Effect of dietary fish oil, a-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat;Bou;Poult Sci,2004

2. Inhibition of proteolysis in oxidized lipid-damaged proteins;Zamora;J Agric Food Chem,2001

3. Lipid stability in meat and meat products;Morrissey;Meat Sci,1998

4. Influence of essential oil components on growth performance and the functional activity of the pancreas and small intestine in broiler chicken;Jang;Aust J Anim Sci,2004

5. Effects of dietary essential oil components on growth performance, digestive enzymes and lipid metabolism in female broiler chickens;Lee;Br Poult Sci,2003

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