Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

BACKGROUND: Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat. METHODS: The present...

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Detalles Bibliográficos
Autores principales: Arshad, Muhammad Sajid, Anjum, Faqir Muhammad, Khan, Muhammad Issa, Shahid, Muhammad, Akhtar, Saeed, Sohaib, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3826520/
https://www.ncbi.nlm.nih.gov/pubmed/24499336
http://dx.doi.org/10.1186/1476-511X-12-164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3826520/
https://www.ncbi.nlm.nih.gov/pubmed/24499336
http://dx.doi.org/10.1186/1476-511X-12-164

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