Effect of dietary vitamin E on broiler meat qualities, color, water-holding capacity and shear force value, under heat stress conditions

Effect of dietaryα-tocopherol concentration on performance and some immune responses in broiler chickens fed on diets containing oils from different sources

(2011) S.V. Rama Rao et al.   BRITISH POULTRY SCIENCE

Selenium in poultry nutrition and its effect on meat quality

(2011) N. PUVAČA et al.   WORLDS POULTRY SCIENCE JOURNAL

Effect of polyphenols extracted from Tamarind (Tamarindus indicaL.) seed coat on physiological changes, heterophil/lymphocyte ratio, oxidative stress and body weight of broilers (Gallus domesticus) under chronic heat stress

(2010) Worapol AENGWANICH et al.   ANIMAL SCIENCE JOURNAL

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

(2010) Wangang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of dietary garlic powder and  -tocopherol supplementation on performance, serum cholesterol levels, and meat quality of chicken

(2010) I. H. Choi et al.   POULTRY 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

Dietary glutamine supplementation improves growth performance, meat quality and colour stability of broilers under heat stress

(2009) S.F. Dai et al.   BRITISH POULTRY SCIENCE

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

(2009) Allan E. Wilhelm et al.   FOOD CHEMISTRY

Effects of different levels of vitamin E on growth performance and immune responses of broilers under heat stress

(2009) Z. Y. Niu et al.   POULTRY SCIENCE

Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism

(2008) M. Imanari et al.   BRITISH POULTRY SCIENCE