The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers

British Poultry Science

Volumn 54, Issue 1, 2013, Pages 144-156

  Voljc M ^a   Levart, A ^a   Zgur S ^a   Salobir, J ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; FATTY ACID; LINSEED OIL; MALONALDEHYDE; PLANT EXTRACT; TOCOPHEROL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; BLOOD; CHEMISTRY; CHICKEN; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DIET SUPPLEMENTATION; DNA FRAGMENTATION; DRUG EFFECT; ELECTRIC CONDUCTIVITY; FAGACEAE; LIVER; MALE; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PH; RANDOMIZED CONTROLLED TRIAL; WOOD;

ALPHA-TOCOPHEROL; ANIMAL HUSBANDRY; ANIMALS; ANTIOXIDANTS; CHICKENS; DIET; DIETARY SUPPLEMENTS; DNA FRAGMENTATION; ELECTRIC CONDUCTIVITY; FAGACEAE; FATTY ACIDS; FATTY ACIDS, UNSATURATED; HYDROGEN-ION CONCENTRATION; LINSEED OIL; LIVER; MALE; MALONDIALDEHYDE; MEAT; OXIDATION-REDUCTION; OXIDATIVE STRESS; PLANT EXTRACTS; PLANT OILS; TOCOPHEROLS; WOOD;

EID: 84874562122     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2012.760190     Document Type: Article

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