Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage

Ejemplares similares

• Dietary antioxidant suppementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity
• Gene expression of heat shock protein 70 and antioxidant ensymes, oxidative status, and meat oxidative stability of cyclically heat-challenged finishing broilers fed Origanum compactum and Curcuma xanthorrhiza essential oils
• The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability
• Viscosity of dietary fibre in relation to lipid digestibility in broiler chickens /
  por: Smits, Coen H. M.
  Publicado: (1996)
• The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat
  por: Rimini, Simone