Effects of dietary α-tocopherol acetate, pomegranate peel, and pomegranate peel extract on phenolic content, fatty acid composition, and meat quality of broiler chickens

Effects of different formulations of α-tocopherol acetate (vitamin E) on growth performance, meat quality and antioxidant capacity in broiler chickens

(2015) Z.P. Hu et al.   BRITISH POULTRY SCIENCE

Antioxidant enzyme activities, plasma hormone levels and serum metabolites of finishing broiler chickens reared under high ambient temperature and fed lemon and orange peel extracts and Curcuma xanthorrhiza essential oil

(2014) A. Akbarian et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Gene expression of heat shock protein 70 and antioxidant enzymes, oxidative status, and meat oxidative stability of cyclically heat-challenged finishing broilers fed Origanum compactum and Curcuma xanthorrhiza essential oils

(2014) A. Akbarian et al.   POULTRY SCIENCE

Effect of feeding citrus peel extracts on growth performance, serum components, and intestinal morphology of broilers exposed to high ambient temperature during the finisher phase

(2013) A. Akbarian et al.   Livestock Science

Growth performance and gut health parameters of finishing broilers supplemented with plant extracts and exposed to daily increased temperature

(2013) A. Akbarian et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Control of ascites mortality and improved performance and meat shelf-life in broilers using feed adjuncts with presumed antioxidant activity

(2011) J. Rajani et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Pressurised water extraction of polyphenols from pomegranate peels

(2010) Mustafa Çam et al.   FOOD CHEMISTRY

Effect of Dietary Fish Oil on Oxidative Stability and Lipid Composition of Broiler Chickens Breast and Thigh Meat

(2010) H. Saleh et al.   Journal of Animal and Veterinary Advances

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

(2010) Caroline Rymer 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

Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat

(2010) A. E. Aziza et al.   POULTRY SCIENCE

Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content

(2009) Mónica Schwarz et al.   FOOD CHEMISTRY

Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes

(2009) Walid Elfalleh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

(2009) S.G. Sáyago-Ayerdi et al.   MEAT SCIENCE

Effect of RRR- -tocopherol succinate on the growth and immunity in broilers

(2009) X. H. Zhang et al.   POULTRY SCIENCE

Pomegranate (Punica granatum) supplements: Authenticity, antioxidant and polyphenol composition

(2009) S. Madrigal-Carballo et al.   Journal of Functional Foods

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE