Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 660-664

  Skřivan, Miloš ^a   Marounek, Milan ^a   Englmaierová, Michaela ^a   Skřivanová, Eva ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

Author keywords

Chickens; Meat; Oxidative stability; Selenium; Vitamin C

Indexed keywords

BROILER CHICKENS; CHICKENS; COMBINED EFFECT; DOSE-DEPENDENT MANNER; GLUTATHIONE PEROXIDASE; LIPID OXIDATION; OXIDATIVE STABILITY; PROTEIN CONCENTRATIONS; SODIUM SELENITE; VITAMIN A; VITAMIN C; VITAMIN-E;

ANIMALS; NUTRITION; OXIDATION RESISTANCE; SELENIUM; SODIUM; STABILITY; VITAMINS; YEAST;

MEATS;

ASCORBIC ACID; FAT; GLUTATHIONE PEROXIDASE; RETINOL; SELENIUM; SODIUM SELENITE;

ANIMAL EXPERIMENT; ARTICLE; BROILER; DIET SUPPLEMENTATION; ENZYME ACTIVITY; LIPID OXIDATION; MALE; MEAT; NONHUMAN; OXIDATIVE PHOSPHORYLATION; PROTEIN ANALYSIS;

GALLUS GALLUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 80052775572     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.103     Document Type: Article

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