The influence of vitamin c on the antioxidative status of chickens in vivo at slaughter and on the oxidative stability of broiler meat products

Acta Agriculturae Scandinavica A: Animal Sciences

Volumn 47, Issue 3, 1997, Pages 187-196

  Lauridsen, Charlotte ^a,b   Jensen, Claus ^a,b   Jakobsen, Kirsten ^a,b   Engberg, Ricarda M ^a,b   Andersen, Jens O ^a,b   Jensen, Søren Krogh ^a,b   Sørensen, Poul ^a,b   Henckel, Poul ^a,b   Skibsted, Leif H ^a,b   Bertelsen, Grete ^a,b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Creatine kinase; Energy metabolism; Fatty acids; Glutathione peroxidase; Haemolysis in vitro; Meat quality; Shelf life; carotene; Vitamin A; Vitamin E

Indexed keywords

EID: 0040567046     PISSN: 09064702     EISSN: 16511972     Source Type: Journal    
DOI: 10.1080/09064709709362385     Document Type: Article

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