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Effect of dietary selenium on lipid oxidation, selenium and vitamin E content in the meat of broiler chickens
broilers sodium selenite selenomethionine vitamin E
2015/6/5
An experiment was conducted to compare the effect of dietary sodium selenite and selenomethionine on selenium and α-tocopherol concentration in breast meat, oxidative stability of meat in broilers, an...
Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China
Breed Beef Cattle Meat Quality Muscle Fiber Characteristic Lipid Oxidation Fatty Acids
2016/5/10
The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same ...
Effects of Dietary Skullcap (Scutellaria baicalensis) Extract on Laying Performance and Lipid Oxidation of Chicken Eggs
Skullcap Extract Egg Weight Malondialdehyde Haugh Unit Laying Hens
2016/5/4
This study was conducted to investigate the effect of dietary domestic Skullcap (Scutellaria baicalensis) extracts (SCE) on laying performance and egg quality in laying hens. There were no significant...
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display
Vitamin E Color Stability TBARS Total Reducing Ability Hanwoo
2016/4/14
The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and ...