Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat-Reference-Cited by-同舟云学术

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

Published:2010-12-30 Issue:3 Volume:59 Page:969-974
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Wangang¹²,Xiao Shan¹³,Lee Eun Joo¹²,Ahn Dong U.¹²

Affiliation:

1. Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, United States

2. Department of Agricultural Biotechnology, Major in Biomodulation, Seoul National University, 599 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea

3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102918z

Reference49 articles.

1. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products

2. Oxidative stress, exercise, and antioxidant supplementation

3. Does Acute Exercise Affect the Susceptibility of Low Density Lipoprotein to Oxidation?

4. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

5. Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper.

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