Stability of Abdominal Fat and Meat of Broilers: Combined Effect of Dietary Vitamin E and Synthetic Antioxidants
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/60/8/1840/4517890/poultrysci60-1840.pdf
Reference23 articles.
1. Association of Official Agricultural Chemists, 1960. Methods of analysis. 9th ed. Washington, DC.
2. Lack of effect of dietary ascorbic acid on stability of carcass fat and meat of broilers;Bartov;Brit. Poultry Sci.,1977
3. Comparisons of BHT and ethoxyquin as antioxidants in the nutrition of broilers;Bartov;Poultry Sci.,1972
4. Effects of degree of fatness in broilers on other carcass characteristics: relationship between fatness and the stability of meat and adipose tissue;Bartov;Brit. Poultry Sci.,1976
5. Stability of abdominal fat and meat of broilers: the interrelationship between the effects of dietary fat and vitamin E supplements;Bartov;Brit. Poultry Sci.,1977
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