EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of b-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats



Effect of b-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats



Journal of Agricultural and Food Chemistry 47(2): 8-54




(PDF 0-2 workdays service: $29.90)

Accession: 017870790

Download citation: RISBibTeXText



Related references

Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats. Journal of Agricultural and Food Chemistry 47(2): 448-454, 1999

Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or b-carotene as antioxidants and different supplemental fats. Poultry Science 80(7): 6-82, 2001

Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or beta-carotene as antioxidants and different supplemental fats. Poultry Science 80(7): 976-982, 2001

Supplementation of broiler diets with retinol acetate, beta-carotene or canthaxanthin: Effect on vitamin status and oxidative status of broilers in vivo and on meat stability. Acta Agriculturae Scandinavica Section A Animal Science 48(1): 28-37, 1998

Effect of dietary vitamin e supplies in broilers 1. report evaluation of parameters related to oxidative stability of broiler meat. Archiv fuer Gefluegelkunde 55(5): 201-207, 1991

Interactions of vitamin A and E with feed fats in relation to oxidative stability of turkey meat. Interaktionen der Vitamine A und E mit Futterfetten im Hinblick auf die oxidative Stabilitat der Putenmuskulatur: 124 pp., 1993

The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers. British Poultry Science 54(1): 144-156, 2013

Effect of dietary fats and vitamin E on fatty acid composition, vitamin A and E content and oxidative stability of egg yolk. Archiv fur Geflugelkunde 66(6): 251-257, 2002

Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat. Slovenian Veterinary Research: 2, 61-66. Ef, 2008

Vitamin A in dairy products. 6. Stability of carotene and vitamin A in colostral fats during storage. Indian J. Dairy Sci, 10: 165-175, 1957

Effect of forage type and supplemental dietary vitamin e on milk oxidative stability. Canadian Journal of Animal Science 71(4): 1181-1186, 1991

Vitamin A in dairy products. Part VI. Stability of carotene and vitamin A in colostral fats during storage. Indian J. Dairy Sci, 10: 4, 165-75, 1958

Effect of supplemental vitamin E in the diet of finishing steers on meat color stability after 1, 3, 5 and 7 days postmortem. Journal of Animal Science 77(SUPPL 1): 165, 1999

Effect of vitamin A on the oxidative stability of broiler meat during storage: lack of interactions with vitamin E. British Poultry Science 38(3): 255-257, 1997