Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 768-773

  Yasin, M ^a   Asghar, A ^a   Anjum, F M ^a   Butt, M S ^a   Khan, M I ^a   Arshad, M S ^a   Shahid, M ^a   El Ghorab, A H ^b   Shibamoto, T ^c  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Lipoic acid; Tocopherol; Antioxidants; Broiler bird meat; Meat quality

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANTS; BROILER BIRD MEAT; LIPID PEROXIDATION; LIPOIC ACIDS; MEAT QUALITY; OXIDATIVE STABILITY; PROTEIN CONTENTS; REDUCED FAT; TOCOPHEROL ACETATE; TOTAL PHENOLIC CONTENT;

AGENTS; OXIDATION; OXIDATION RESISTANCE; PHENOLS; STABILITY; VOLATILE FATTY ACIDS;

MEATS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOCTIC ACID;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BIOASSAY; BROILER; CHICKEN MEAT; CONTROLLED STUDY; DIET SUPPLEMENTATION; FAT CONTENT; FOOD QUALITY; LIPID PEROXIDATION; NONHUMAN; OXIDATION; PROTEIN CONTENT;

AVES;

EID: 80755168149     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.031     Document Type: Article

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