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Meat and egg science

Tissue content of α‐tocopherol and oxidative stability of broilers receiving dietary α‐tocopheryl acetate supplement for various periods pre‐slaughter

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Pages 84-88 | Published online: 08 Nov 2007

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Z.P. Hu, T. Wang, H. Ahmad, J.F. Zhang, L.L. Zhang & X. Zhong. (2015) Effects of different formulations of α-tocopherol acetate (vitamin E) on growth performance, meat quality and antioxidant capacity in broiler chickens. British Poultry Science 56:6, pages 687-695.
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A.A. Saleh, K. Hayashi, D. Ijiri & A. Ohtsuka. (2014) Beneficial effects of Aspergillus awamori in broiler nutrition. World's Poultry Science Journal 70:4, pages 857-864.
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R.U. Khan, S. Naz, Z. Nikousefat, V. Tufarelli, M. Javdani, N. Rana & V. Laudadio. (2011) Effect of vitamin E in heat-stressed poultry. World's Poultry Science Journal 67:3, pages 469-478.
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Ricard Bou, Rafael Codony, Alba Tres, EricA. Decker & Francesc Guardiola. (2009) Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products. Critical Reviews in Food Science and Nutrition 49:9, pages 800-822.
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M.A. Fellenberg & H. Speisky. (2006) Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World's Poultry Science Journal 62:1, pages 53-70.
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N. A. Botsoglou, P Florou-Paneri, E Christaki, I Giannenas & A. B. Spais. (2004) Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil. Archives of Animal Nutrition 58:3, pages 209-218.
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M. J. Villamide & M.J. Fraga. (1999) Composition of vitamin supplements in Spanish poultry diets. British Poultry Science 40:5, pages 644-652.
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L. M. O'NEILL, K. GALVIN, P.A. MORRISSEY & D.J. BUCKLEY. (1998) Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. British Poultry Science 39:3, pages 365-371.
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K. Galvin, P. A. Morrissey & D. J. Buckley. (1997) Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle. British Poultry Science 38:5, pages 499-504.
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Lei Xu, Jing Wang, Haijun Zhang, Shugeng Wu, Hongyuan Yue, Xiaoli Wan, Haiming Yang, Zhiyue Wang & Guanghai Qi. (2021) Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers. Foods 10:11, pages 2555.
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Xiaoxiao Zhang, Yukun Zhang, Daichi Ijiri & Akira Ohtsuka. (2019) Evaluation of effects of the dry‐heat‐processed sweet potato waste as broiler feed. Animal Science Journal 90:11, pages 1468-1474.
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Asmaa TY Kishawy, Shimaa A Amer, Mohamed E Abd El-Hack, Islam M Saadeldin & Ayman A Swelum. (2019) The impact of dietary linseed oil and pomegranate peel extract on broiler growth, carcass traits, serum lipid profile, and meat fatty acid, phenol, and flavonoid contents. Asian-Australasian Journal of Animal Sciences 32:8, pages 1161-1171.
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J. Leskovec, A. Levart, A. Nemec Svete, L. Perić, M. Đukić Stojčić, D. Žikić, J. Salobir & V. Rezar. (2018) Effects of supplementation with α-tocopherol, ascorbic acid, selenium, or their combination in linseed oil-enriched diets on the oxidative status in broilers. Poultry Science 97:5, pages 1641-1650.
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