Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics-Reference-Cited by-同舟云学术

Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics

Published:2015-06 Issue:6 Volume:94 Page:1259-1269
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Rey A.I.,Segura J.,Olivares A.,Cerisuelo A.,Piñeiro C.,López-Bote C.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/94/6/1259/11580152/pev091.pdf

Reference37 articles.

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2. RD 1201/2005, de 21 de octubre sobre la protección de los animales utilizados para experimentación y otros fines científicos. Spain;BOE;Boletín Oficial del Estado,2005

3. Vitamin E: Function and metabolism;Brigelius-Flohé;FASEB J.,1999

4. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;J. Anim. Sci.,1995

5. High-performance liquid chromatography methods for vitamin E in tissues;Butriss;Meth. Enzymol.,1984

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