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Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

The aim of the present study was to evaluate the effect of rosemary (Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1‐day‐old male chicks of Ross 308 strain were ran...

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Detalles Bibliográficos
Autores principales:	Rostami, Hossein, Seidavi, Alireza, Dadashbeiki, Mohammad, Asadpour, Yadollah, Simões, João, Laudadio, Vito, Milis, Chrysostomos, Tufarelli, Vincenzo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2017
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5520846/ https://www.ncbi.nlm.nih.gov/pubmed/28748079 http://dx.doi.org/10.1002/fsn3.474

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