Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/1/53/7444183/pev311.pdf
Reference37 articles.
1. Official methods of analysis;AOAC,2005
2. Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants;Aristoy;Meat Sci.,2004
3. Effects of supplementary blood meal on the content of carnosine and anserine in broiler meat;Auh;J. Poult. Sci.,2010
4. Influence of vitamin E on lipid and protein oxidation induced by H2 O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Sci.,2002
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