Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity-Reference-Cited by-同舟云学术

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity

Published:2014-06 Issue:6 Volume:93 Page:1561-1570
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Delles Rebecca M.,Xiong Youling L.,True Alma D.,Ao Touying,Dawson Karl A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/93/6/1561/4464410/1561.pdf

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5. Protective role of vitamin E pre-treatment on N- nitrosodiethylamine induced oxidative stress in rat liver;Bansal;Chem. Biol. Interact.,2005

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