Carcass Quality of Turkeys as Affected by Estradiol-17-Monopalmitate and Vitamin E
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/47/5/1493/4295559/poultrysci47-1493.pdf
Reference10 articles.
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3. Conjugation of C-14 diethylstilbestrol by liver in vitro;Hopwood;Proc. Soc. Exptl. Biol. Med.,1963
4. Fat rancidity in eviscerated poultry;Kummerow;Poultry Sci.,1948
5. The effect of a single subcutaneous injection of estradiol-17-monopalmitate on growth in turkeys;Moreng;Poultry Sci.,1966
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1. Influence of Dietary Fat Source and Vitamin E on Market Stability of Turkeys;Poultry Science;1981-11
2. Influence of Selenium, Vitamin E, and Ethoxyquin on Lipid Peroxidation in Muscle Tissues from Fowl during Low Temperature Storage;Poultry Science;1980-02
3. Effect of Supplemental Vitamin E in Control of Rancidity in Poultry Meat;Poultry Science;1975-05
4. EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT;Journal of Food Science;1972-11
5. Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler Parts;Poultry Science;1972-09
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