Influence of Supercritical CO2 Extraction of Schisandra Chinensis on Antioxidant Status, Carcass and Meat Quality of AA Broilers
Author:
Affiliation:
1. Institute of Animal Nutrition, Northeast Agricultural University, China
2. The Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, China
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/50/3/50_0110171/_pdf
Reference54 articles.
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3. Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P and Spais AB. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Science, 62: 259-265. 2002.
4. Cavitt LC, Meullenet JF, Gandhapuneni RK, Youm GW and Owens CM. Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture. Poultry Science, 84: 113-118. 2005.
5. Chen HL, Li DF, Chang BY, Gong LM, Dai JG and Yi GF. Effects of Chinese herbal polysaccharides on the immunity and growth performance of young broilers. Poultry Science, 82: 364-370. 2003.
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