Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 3, 2011, Pages 969-974

  Zhang, Wangang ^a,c   Xiao, Shan ^a,b   Lee, Eun Joo ^a,c   Ahn, Dong U ^a,c  

^a IOWA STATE UNIVERSITY   (United States)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Seoul National University   (South Korea)

Author keywords

Chicken; Dietary oxidation; Drip loss; Protein oxidation; SERCA activity

Indexed keywords

CHICKEN; DIETARY OXIDATION; DRIP LOSS; PROTEIN OXIDATION; SERCA ACTIVITY;

ANIMALS; BLOOD; MEATS; NUTRITION; OXIDATION; OXIDATIVE STRESS; PROTEINS;

MUSCLE;

ALPHA TOCOPHEROL; ANTIOXIDANT; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET; FAT INTAKE; FOOD HANDLING; LIPID PEROXIDATION; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PH; SKELETAL MUSCLE;

ANIMALS; ANTIOXIDANTS; CHICKENS; DIET; DIETARY FATS; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; OXIDATIVE STRESS; PLANT OILS; VITAMIN E;

ANIMALIA; AVES; GALLUS GALLUS;

EID: 79851490469     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102918z     Document Type: Article

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