Ascorbic acid, α-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

Poultry Science

Volumn 82, Issue 8, 2003, Pages 1343-1351

  Young, J F ^a   Stagsted, J ^a   Jensen, S K ^a   Karlsson, A H ^a   Henckel, P ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Chicken meat; Erythrocyte stability; Spice; Stress response; Vitamin E

Indexed keywords

ANIMALIA; AVES; GALLUS GALLUS; ORIGANUM VULGARE;

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CATALASE; GLUTATHIONE PEROXIDASE; PROTEIN; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; XANTHOPHYLL;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BIRD DISEASE; CHEMISTRY; CHICKEN; COLOR; DIET SUPPLEMENTATION; ENZYMOLOGY; ERYTHROCYTE; LIVER; MEAT; METABOLISM; NUTRITIONAL STATUS; OREGANO; OXIDATION REDUCTION REACTION; PATHOPHYSIOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; STRESS;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; CATALASE; CHICKENS; COLOR; DIETARY SUPPLEMENTS; ERYTHROCYTES; GLUTATHIONE PEROXIDASE; HYDROGEN-ION CONCENTRATION; LIVER; LUTEIN; MEAT; MUSCLE, SKELETAL; NUTRITIONAL STATUS; ORIGANUM; OXIDATION-REDUCTION; POULTRY DISEASES; PROTEINS; STRESS; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 0242309875     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.8.1343     Document Type: Article

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