Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

Reevaluation of vitamin E supplementation of dairy cows: bioavailability, animal health and milk quality

(2012) I. Politis   Animal

Effect of Dietary Antioxidant and Energy Density on Performance and Anti-oxidative Status of Transition Cows

(2011) Y. M. Wang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Improving meat quality through natural antioxidants

(2011) Valeria Velasco et al.   Chilean Journal of Agricultural Research

Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

(2010) Morten R. Clausen et al.   INTERNATIONAL DAIRY JOURNAL

Meat Quality and Lipid Oxidation of Infraspinatus Muscle and Blood Plasma of Goats under Dietary Supplementation of Herbal Antioxidants

(2010) M. Karami et al.   Journal of Animal and Veterinary Advances

Supplementation of the diet of dairy cows with trehalose results in milk with low lipid peroxide and high antioxidant content

(2010) N. Aoki et al.   JOURNAL OF DAIRY SCIENCE

Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation

(2008) Gillian Butler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

(2008) A.M. Descalzo et al.   MEAT SCIENCE

Effects of carvacrol and cinnamaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs

(2007) A.V. Chaves et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY

Effect of dietary oregano oil supplementation on lamb meat characteristics

(2007) P.E. Simitzis et al.   MEAT SCIENCE

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE