Effects of dietary sodium selenite and selenium yeast on antioxidant enzyme activities and oxidative stability of chicken breast meat

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7111-7120

  Ahmad, Hussain ^a   Tian, Jinke ^a   Wang, Jianjun ^a   Khan, Muhammad Ammar ^a   Wang, Yuanxiao ^a   Zhang, Lili ^a   Wang, Tian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant enzyme activities; broiler; oxidative stability; Selenium; sensory test

Indexed keywords

ANTIOXIDANT ENZYME ACTIVITY; BROILER; CHICKEN BREAST; GLUTATHIONE PEROXIDASE; LIPID OXIDATION; MALONDIALDEHYDE; OXIDATIVE STABILITY; SENSORY TEST; SODIUM SELENITE; SUPER OXIDE DISMUTASE; TOTAL ANTIOXIDANT CAPACITY;

ALDEHYDES; MEATS; OXIDATION RESISTANCE; OXYGEN; SELENIUM; SODIUM; YEAST;

ANIMALS;

ANTIOXIDANT; CATALASE; GLUTATHIONE PEROXIDASE; SELENIUM; SODIUM SELENITE; SUPEROXIDE DISMUTASE;

ANIMAL; ANIMAL DISEASE; ARTICLE; BIOAVAILABILITY; CHICKEN; DIET; DIET SUPPLEMENTATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; NUTRITIONAL VALUE; SACCHAROMYCES CEREVISIAE; SENSATION;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CATALASE; CHICKENS; DIET; DIETARY SUPPLEMENTS; FOOD PRESERVATION; GLUTATHIONE PEROXIDASE; HUMANS; MEAT; NUTRITIVE VALUE; SACCHAROMYCES CEREVISIAE; SELENIUM; SENSATION; SODIUM SELENITE; SUPEROXIDE DISMUTASE;

EID: 84864342591     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3017207     Document Type: Article

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