Effects of α-tocopheryl acetate and β-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

British Poultry Science

Volumn 47, Issue 6, 2006, Pages 700-707

  Sarraga C ^a   Carreras, I ^a   Regueiro, J A García ^a   Guardia M D ^a   Guerrero, L ^a  

^a IRTA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; ANTIOXIDANT; BETA CAROTENE; DRUG DERIVATIVE; IRON; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DIET SUPPLEMENTATION; MEAT; METABOLISM; RANDOMIZED CONTROLLED TRIAL; STANDARD; TURKEY (BIRD);

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; ANTIOXIDANTS; BETA CAROTENE; DIET; DIETARY SUPPLEMENTS; IRON; MEAT; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEYS;

EID: 33845725066     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660601038750     Document Type: Article

References (2)

1. ARNAU, J., GUERRERO, L. & SÁRRAGA, C. (1998) The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams. Journal of the Science of Food and Agriculture, 77: 387-392.
2. BOTSOGLOU, N.A., FLETOURIS, D.J., PAPAGEORGIOU, G.E., VASSILOPOULOS, V.N., MANTIS, A.J. & TRAKATELIS, A.G.