Descriptive Sensory Analysis of Meat from Broilers Fed Diets Containing Vitamin E or β-Carotene as Antioxidants and Different Supplemental Fats

Author:

Ruiz J.A.,Guerrero L.,Arnau J.,Guardia M.D.,Esteve-Garcia E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference32 articles.

1. Effect of dietary vitamin E on the stability and sensory quality of turkey meat;Bartov;Poultry Sci.,1983

2. Effect of dietary vitamin E supplies in broilers. 2nd report: Male and female growth rate, viability, immune response, fat content and meat flavor variations during storage;Blum;Arch. Geflugelk.,1992

3. Dietary fat and human health. Pages 3–25 in: Recent Advances in Animal Nutriton-1986. W Haresign and;Brisson,1986

4. Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality;De Winne,;J. Agric. Food Chem.,1996

5. Instrumental methods for measuring meat quality features. Pages 489–495 in: Proceedings of the XII European Symposium on the Quality of Poultry Meat;Grashorn,1995

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