Effect of Pleurotus eryngii Stalk Residue on the Oxidative Status and Meat Quality of Broiler Chickens-Reference-Cited by-同舟云学术

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Effect of Pleurotus eryngii Stalk Residue on the Oxidative Status and Meat Quality of Broiler Chickens

Published:2012-10-24 Issue:44 Volume:60 Page:11157-11163
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Tzu-Tai,Ciou Jhih-Ying,Chiang Ching-Jen¹,Chao Yun-Peng²,Yu Bi³

Affiliation:

1. Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung, 404, Taiwan

2. Department of Chemical Engineering, Feng Chia University, Taichung, 407, Taiwan

3. Department of Animal Science, National Chung Hsing University, Taichung, 402, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302740h

Reference39 articles.

1. Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

2. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants

3. Effects of Soybean Isoflavone on Growth Performance, Meat Quality, and Antioxidation in Male Broilers

4. Effects of dietary garlic powder and α-tocopherol supplementation on performance, serum cholesterol levels, and meat quality of chicken

5. Phenolic antioxidants: Health protection branch studies on butylated hydroxyanisole

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5. Low dietary oyster mushroom spent substrate limitedly ameliorates detrimental effects of feeding combined marula seed cake and mucuna seed meal as soya bean replacements in broiler chickens;Tropical Animal Health and Production;2024-01

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