Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

Meat Science

Volumn 86, Issue 2, 2010, Pages 520-526

  Jung, Samooel ^a   Choe, Jun Ho ^a   Kim, Binna ^a   Yun, Hyejeong ^a   Kruk, Zbigniew A ^b   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Antioxidative potential; Breast meat quality; Broiler; Gallic acid; Linoleic acid

Indexed keywords

ANTIOXIDATIVE POTENTIAL; BREAST MEAT QUALITY; BROILER; GALLIC ACIDS; LINOLEIC;

MEATS; NUTRITION; PHENOLS; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

ANTIINFECTIVE AGENT; ANTIOXIDANT; ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; GALLIC ACID; LINOLEIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET SUPPLEMENTATION; DRUG EFFECT; ENERGY METABOLISM; FAT INTAKE; FEMALE; FOOD HANDLING; MALE; MEAT; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; SKELETAL MUSCLE; STANDARD;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; ARACHIDONIC ACID; CHICKENS; DIETARY FATS; DIETARY SUPPLEMENTS; DOCOSAHEXAENOIC ACIDS; ENERGY METABOLISM; FEMALE; FOOD TECHNOLOGY; GALLIC ACID; LINOLEIC ACID; MALE; MEAT; MUSCLE, SKELETAL; NUTRITIVE VALUE; PHENOLS; PLANT EXTRACTS; WATER;

EID: 77955089498     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.007     Document Type: Article

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