Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed

Lipids in Health and Disease

Volumn 11, Issue , 2012, Pages

  Sohaib, Muhammad ^a   Anjum, Faqir Muhammad ^a   Khan, Muhammad Issa ^a   Arshad, Muhammad Sajid ^a   Shahid, Muhammad ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Alpha tocopherol acetate; Breast meat; Lipoic acid; Nuggets; Patties

Indexed keywords

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

ACCLIMATIZATION; ANIMAL STRUCTURES; ANTIOXIDANT ACTIVITY; ARTICLE; BROILER; CHICKEN MEAT; CONCENTRATION (PARAMETERS); DIET SUPPLEMENTATION; FOOD; FOOD COLOR; FOOD COMPOSITION; FOOD TEXTURE; LIPID PEROXIDATION; MOLECULAR STABILITY; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; SENSORY EVALUATION;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; BIPHENYL COMPOUNDS; CHICKENS; FOOD PRESERVATION; FOOD QUALITY; FOOD, FORTIFIED; FREE RADICAL SCAVENGERS; HUMANS; LIPIDS; OXIDATION-REDUCTION; PICRATES; POULTRY PRODUCTS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; THIOCTIC ACID; WEIGHT GAIN;

AVES;

EID: 84861423375     PISSN: None     EISSN: 1476511X     Source Type: Journal    
DOI: 10.1186/1476-511X-11-57     Document Type: Article

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