Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation

Poultry Science

Volumn 87, Issue 8, 2008, Pages 1682-1688

  Smet, K ^a,b   Raes, K ^a,d   Huyghebaert, G ^b   Haak, L ^a   Arnouts, S ^c   De Smet, S ^a  

^a GHENT UNIVERSITY   (Belgium)

^b INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^c INVE Technolgoies NV   (Belgium)

^d Hogeschool West Vlaanderen   (Belgium)

Author keywords

Broiler meat; Lipid oxidation; Natural antioxidant; Oxidative stability; Protein oxidation

Indexed keywords

LYCOPERSICON ESCULENTUM; ROSMARINUS OFFICINALIS; VITACEAE;

EID: 49449084645     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2007-00384     Document Type: Article

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