Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with α-lipoic acid and α-tocopherol acetate

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7346-7352

  Arshad, Muhammad S ^a   Anjum, Faqir M ^a   Asghar, Ali ^a   Khan, Muhammad I ^a   Yasin, Muhammad ^a   Shahid, Muhammad ^a   El Ghorab, Ahmed H ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

lipoic acid; alpha; tocopherol acetate; antioxidant activity; broiler; lipid stability; TBARS

Indexed keywords

ANTIOXIDANT ACTIVITY; BROILER; LIPOIC ACIDS; TBARS; TOCOPHEROL ACETATE;

MUSCLE; PROTEINS; VOLATILE FATTY ACIDS;

MEATS;

ALPHA TOCOPHEROL; ANTIOXIDANT; LIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOCTIC ACID;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIET; DRUG STABILITY; MEAT; MICROSOME; SKELETAL MUSCLE; ULTRASTRUCTURE;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; CHICKENS; DIET; DRUG STABILITY; LIPIDS; MEAT; MICROSOMES; MUSCLE, SKELETAL; THIOBARBITURIC ACID REACTIVE SUBSTANCES; THIOCTIC ACID;

EID: 79960040259     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2002393     Document Type: Article

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