Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation-Reference-Cited by-同舟云学术

Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation

Published:2008-08 Issue:8 Volume:87 Page:1682-1688
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Smet K.,Raes K.,Huyghebaert G.,Haak L.,Arnouts S.,De Smet S.

Funder

Ghent University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/87/8/1682/4402399/poultrysci87-1682.pdf

Reference33 articles.

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2. The effect of oregano and rosemary essential oils or α-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFAs in broilers;Basmacioglu;S. Afr. J. Anim. Sci.,2004

3. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage;Botsoglou;Meat Sci.,2002

4. The effect of a mixture of herbal essential oils or α-tocopheryl acetate on performance parameters and oxidation of body lipid in broilers;Botsoglou;S. Afr. J. Anim. Sci.,2004

5. Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation;Cortinas;Poult. Sci.,2005

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