Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits

(2015) D. Ranucci et al.   MEAT SCIENCE

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

(2015) N.C. Moroney et al.   MEAT SCIENCE

Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

(2015) L. Inserra et al.   MEAT SCIENCE

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

(2015) Simone Mancini et al.   MEAT SCIENCE

Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork

(2015) FE Mukumbo et al.   SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

(2013) T.T. Nkukwana et al.   FOOD CHEMISTRY

Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork

(2013) Evropi Botsoglou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

(2013) Raffaella Rossi et al.   MEAT SCIENCE

The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter

(2012) Mohsen DANESHYAR   ANIMAL SCIENCE JOURNAL

Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

(2012) N.C. Moroney et al.   MEAT SCIENCE

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

The effects of dietary Houttuynia cordata and Taraxacum officinale extract powder on growth performance, nutrient digestibility, blood characteristics and meat quality in finishing pigs

(2011) L. Yan et al.   Livestock Science

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

(2011) M. A. Tavarez et al.   POULTRY SCIENCE

Improving meat quality through natural antioxidants

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

Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

(2010) Rudolf Lahucky et al.   MEAT SCIENCE

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 dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

(2010) M. Karami et al.   MEAT SCIENCE

Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina

(2007) A.M. Descalzo et al.   MEAT SCIENCE