Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat

Poultry Science

Volumn 89, Issue 12, 2010, Pages 2711-2718

  Aziza, A E ^a,b   Quezada, N ^a   Cherian, Gita ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b MANSOURA UNIVERSITY   (Egypt)

Author keywords

Antioxidant capacity; Camelina; Chicken thigh; Lipid oxidation; Thiobarbituric acid reactive substance

Indexed keywords

AVES; BRASSICA; BRASSICACEAE; CAMELINA; CAMELINA SATIVA; GLYCINE MAX; ZEA MAYS;

EID: 78649345226     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00548     Document Type: Article

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