Gas stunning with CO(2) affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers

BACKGROUND: Meat color and lipid peroxidation are important traits related to meat quality. CO(2) concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO(2) stunning on meat color and lipid peroxidation durin...

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Detalles Bibliográficos
Autores principales: Xu, Lei, Zhang, Haijun, Yue, Hongyuan, Wu, Shugeng, Yang, Haiming, Wang, Zhiyue, Qi, Guanghai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5941633/
https://www.ncbi.nlm.nih.gov/pubmed/29760914
http://dx.doi.org/10.1186/s40104-018-0252-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5941633/
https://www.ncbi.nlm.nih.gov/pubmed/29760914
http://dx.doi.org/10.1186/s40104-018-0252-2

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