Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets

The effect of grain polyphenols and the addition of vitamin E to diets enriched with α-linolenic acid on the antioxidant status of pigs

(2016) M. Flis et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

The berry constituents quercetin, kaempferol, and pterostilbene synergistically attenuate reactive oxygen species: Involvement of the Nrf2-ARE signaling pathway

(2014) Constance Lay Lay Saw et al.   FOOD AND CHEMICAL TOXICOLOGY

The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability

(2014) M. Goliomytis et al.   POULTRY SCIENCE

Effects of a dietary antioxidant blend and vitamin E on growth performance, oxidative status, and meat quality in broiler chickens fed a diet high in oxidants

(2014) T. Lu et al.   POULTRY SCIENCE

Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken

(2013) Young-Jik Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Muhammad Arshad et al.   Lipids in Health and Disease

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Effect of increasing levels of bioflavonoids in broiler feed on plasma anti-oxidative potential, lipid metabolites, and fatty acid composition of meat

(2013) A. A. Kamboh et al.   POULTRY SCIENCE

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed

(2012) Muhammad Sohaib et al.   Lipids in Health and Disease

Antioxidant effects of broccoli powder extract in goat meat nuggets

(2012) Rituparna Banerjee et al.   MEAT SCIENCE

Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

(2012) S. Andrés et al.   MEAT SCIENCE

Vitamin E-sparing and vitamin E-independent antioxidative effects of the flavonol quercetin in growing pigs

(2011) M. Luehring et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics

(2011) P. E. Simitzis et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Quercetin reduces markers of oxidative stress and inflammation in sarcoidosis

(2011) Agnes W. Boots et al.   CLINICAL NUTRITION

Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed

(2011) M. Yasin et al.   FOOD CHEMISTRY

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Absorption and tissue distribution of dietary quercetin and quercetin glycosides of apple skin in broiler chickens

(2010) HP Vasantha Rupasinghe et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

(2010) Samooel Jung et al.   MEAT SCIENCE

Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

(2010) A. Luna et al.   POULTRY SCIENCE

Vitamin E supplementation alleviates the oxidative stress induced by dexamethasone treatment and improves meat quality in broiler chickens

(2010) J. Gao et al.   POULTRY SCIENCE

Naringin and vitamin E influence the oxidative stability and lipid profile of plasma in lambs fed fish oil

(2010) R. Bodas et al.   RESEARCH IN VETERINARY SCIENCE

Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken

(2009) W.J. Li et al.   BRITISH POULTRY SCIENCE

Quercetin inhibits fatty acid and triacylglycerol synthesis in rat-liver cells

(2009) G. V. Gnoni et al.   EUROPEAN JOURNAL OF CLINICAL INVESTIGATION

α-tocopherol β-oxidation localized to rat liver mitochondria

(2009) Debbie J. Mustacich et al.   FREE RADICAL BIOLOGY AND MEDICINE

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

(2009) Fang Liu et al.   JOURNAL OF FOOD ENGINEERING

Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

(2008) Giampiero Sacchetti et al.   MEAT SCIENCE