Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

Poultry Science

Volumn 90, Issue 4, 2011, Pages 922-930

  Tavarez M A ^a   Boler, D D ^a   Bess, k N ^a   Zhao, J ^b   Yan, F ^b   Dilger, A C ^a   McKeith, F k ^a   Killefer, J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b NOVUS INTERNATIONAL INC   (United States)

Author keywords

Antioxidant; Broiler; Lipid oxidation; Meat quality; Thiobarbituric acid reactive substance

Indexed keywords

AVES; GLYCINE MAX;

EID: 79952669265     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-01180     Document Type: Article

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