Effect of different vitamin E sources and levels on selected oxidative status indices in blood and tissues as well as on rearing performance of slaughter turkey hens-Reference-Cited by-同舟云学术

Effect of different vitamin E sources and levels on selected oxidative status indices in blood and tissues as well as on rearing performance of slaughter turkey hens

Published:2012-07 Issue:2 Volume:21 Page:259-271
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Ognik K.,Wertelecki T.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/21/2/259/2533180/japoulres21-0259.pdf

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2. Ethanol evoked oxidation-antioxidation imbalance in rats;Lutnicki;Med. Vet.,2006

3. Second Face of Oxygen;Bartosz,2004

4. Comparison antioxidant effects of vitamin E and C and Hadox preparation in feeding porkers;Hańczakowska;Rocz. Nauk. Zoot.,2004

5. Evaluation of quality features and meats of chickens of broilers fed fodder concentrated into vegetable oils and α-tocopherol;Malczyk;Zesz. Nauk. Akad. Rol. Wrocław, Technol. Żyw.,2001

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