Effect of Various Levels of Dietary Curcumin on Meat Quality and Antioxidant Profile of Breast Muscle in Broilers-Reference-Cited by-同舟云学术

Effect of Various Levels of Dietary Curcumin on Meat Quality and Antioxidant Profile of Breast Muscle in Broilers

Published:2015-04-08 Issue:15 Volume:63 Page:3880-3886
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Jingfei¹,Hu Zhiping¹,Lu Changhui¹,Bai Kaiwen¹,Zhang Lili¹,Wang Tian¹

Affiliation:

1. College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

Kehu Bio-technology Research Center

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505889b

Reference50 articles.

1. Potential and Limitation of a New Defatted Diatom Microalgal Biomass in Replacing Soybean Meal and Corn in Diets for Broiler Chickens

2. Wheat Germ Oil and α-Lipoic Acid Predominantly Improve the Lipid Profile of Broiler Meat

3. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork

4. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

5. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

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