Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1172-1178

  Starčević, Kristina ^a   Krstulović, Luka ^a   Brozić, Diana ^a   Maurić, Maja ^a   Stojević, Zvonko ^a   Mikulec, Željko ^a   Bajić, Miroslav ^a   Mašek, Tomislav ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Hypocholesterolaemic effect; Meat quality; Phenolic compounds; TBARS

Indexed keywords

ANIMALIA;

ANTIDIABETIC AGENT; GALLIC ACID; HYPOCHOLESTEROLEMIC AGENT; OMEGA 3 FATTY ACID; PLANT EXTRACT; POLYPHENOL; TANNIN DERIVATIVE; THYMOL;

ANALYSIS; ANIMAL; ANIMAL FOOD; BLOOD; BODY WEIGHT; BREAST; CHICKEN; DIET SUPPLEMENTATION; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LIPID PEROXIDATION; LIVER; MALE; MEAT; METABOLISM; MUSCLE; NUTRITIONAL VALUE;

ANIMAL FEED; ANIMALS; ANTICHOLESTEREMIC AGENTS; BODY WEIGHT; BREAST; CHICKENS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; GALLIC ACID; HUMANS; HYPOGLYCEMIC AGENTS; LIPID PEROXIDATION; LIVER; MALE; MEAT; MUSCLES; NUTRITIVE VALUE; PLANT EXTRACTS; POLYPHENOLS; TANNINS; THYMOL;

EID: 84924914159     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6805     Document Type: Article

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