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British Poultry Science Volume 38, 1997 - Issue 1
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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

P. A. Morrissey Department of Nutrition, University College, Cork, Ireland
,
S. Brandon Department of Nutrition, University College, Cork, Ireland
,
D. J. Buckley Department of Food Technology, University College, Cork, Ireland
,
P. J. A. Sheehy Department of Nutrition, University College, Cork, Ireland
&
M. Frigg F. Hoffmann‐La Roche, Basel, AG, Switzerland
Pages 84-88 | Published online: 08 Nov 2007

References

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  • SAS Institute . 1989 . SAS/STAT Users Guide, Version 6 , Fourth Edition , Volumes 1 and 2 , Cary : North Carolina, SAS Institute Inc .
  • Sheehy , P.J.A. , Morrissey , P.A. and Flynn , A. 1991 . Influence of dietary α‐tocopherol on tocopherol concentrations in chick muscle . British Poultry Science , 32 : 391 – 397 .
  • Sheehy , P.J.A. , Morrissey , P.A. and Flynn , A. 1993 . Influence of heated vegetable oils and α‐tocopheryl acetate supplementation on α‐tocopherol, fatty acids and lipid peroxidation in chicken tissues . British Poultry Science , 34 : 367 – 381 .

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