Effects of ascorbic acid andα-lipoic acid on performance and meat quality of broilers subjected to heat stress

Effects of α-lipoic acid, vitamins E and C upon the heat stress in Japanese quails

(2011) M. Halıcı et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Growth performance, meat quality, and gut microflora of broiler chickens fed with cranberry extract1

(2010) G. Leusink et al.   POULTRY SCIENCE

Physiological stress in broilers: Ramifications on nutrient digestibility and responses

(2009) W. S. Virden et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging

(2009) R. Bórnez et al.   MEAT SCIENCE

Research developments in pale, soft, and exudative turkey meat in North America

(2009) C. M. Owens et al.   POULTRY SCIENCE

Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

(2009) M. Betti et al.   POULTRY SCIENCE

Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

(2009) R. R. Wang et al.   POULTRY SCIENCE

Gastroprotective and Anti-oxidative Properties of Ascorbic Acid on Indomethacin-induced Gastric Injuries in Rats

(2008) Murat Koc et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Oxidative Stress and Covalent Modification of Protein with Bioactive Aldehydes

(2008) Paul A. Grimsrud et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Recovery from adverse effects of heat stress on slow-growing chicks in the tropics 1: Effect of ascorbic acid and different levels of betaine

(2008) Y. A. Attia et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION