Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers

Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidant enzymes’ activity, and explore its relationship...

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Detalles Bibliográficos
Autores principales: Xu, Lei, Wang, Jing, Zhang, Haijun, Wu, Shugeng, Yue, Hongyuan, Wan, Xiaoli, Yang, Haiming, Wang, Zhiyue, Qi, Guanghai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624736/
https://www.ncbi.nlm.nih.gov/pubmed/34828836
http://dx.doi.org/10.3390/foods10112555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624736/
https://www.ncbi.nlm.nih.gov/pubmed/34828836
http://dx.doi.org/10.3390/foods10112555

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