Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Effect of different levels of organic zinc supplementation on pork quality

(2022) Antonio Natalello et al.   MEAT SCIENCE

The rich pharmacological activities of Magnolia officinalis and secondary effects based on significant intestinal contributions

(2021) Lin Niu et al.   JOURNAL OF ETHNOPHARMACOLOGY

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

(2020) Qiang Xiong et al.   POULTRY SCIENCE

Dietary Supplementation With Magnolia Bark Extract Alters Chicken Intestinal Metabolite Levels

(2020) Inkyung Park et al.   Frontiers in Veterinary Science

A systematic review of drivers influencing consumer willingness to pay for organic food

(2020) Felix Katt et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates

(2020) Pablo José Rufino-Moya et al.   Animals

Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs

(2019) Antonio Natalello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge

(2019) Giuseppe Luciano et al.   MEAT SCIENCE

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara

(2018) B. Valenti et al.   Animal

Simultaneous determination of carotenoids, tocopherols, retinol and cholesterol in ovine lyophilised samples of milk, meat, and liver and in unprocessed/raw samples of fat

(2018) J.R. Bertolín et al.   FOOD CHEMISTRY

Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality

(2018) Bernardo Valenti et al.   MEAT SCIENCE

Consumer interest in environmental impact, safety, health and animal welfare aspects of modern pig production: Results of a cross-national choice experiment

(2018) K.G. Grunert et al.   MEAT SCIENCE

Effects of feed allowance and indispensable amino acid reduction on feed intake, growth performance and carcass characteristics of growing pigs

(2018) Stefano Schiavon et al.   PLoS One

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

(2016) G. Luciano et al.   Animal

Magnolia officinalis (Hou Po) bark extract stimulates the Nrf2-pathway in hepatocytes and protects against oxidative stress

(2016) Arun Rajgopal et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effects of oregano essential oil or quercetin supplementation on body weight loss, carcass characteristics, meat quality and antioxidant status in finishing pigs under transport stress

(2016) Yi Zou et al.   Livestock Science

Magnolol Inhibits RANKL-Induced Osteoclast Differentiation of RAW 264.7 Macrophages through Heme Oxygenase-1-Dependent Inhibition of NFATc1 Expression

(2015) Sheng-Hua Lu et al.   JOURNAL OF NATURAL PRODUCTS

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

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

(2015) Cheng Zhang et al.   MEAT SCIENCE

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

(2014) Dorra Aouadi et al.   MEAT SCIENCE

Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing

(2013) Guofeng Jin et al.   FOOD CHEMISTRY

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

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

(2011) Thu T. N. Dinh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

(2011) J. Sales et al.   JOURNAL OF ANIMAL SCIENCE

Effects of Saururus chinensis extract supplementation on growth performance, meat quality and slurry noxious gas emission in finishing pigs

(2011) X. Ao et al.   Livestock Science

Therapeutic applications of compounds in the Magnolia family

(2011) Young-Jung Lee et al.   PHARMACOLOGY & THERAPEUTICS

Vitamin A Metabolism: An Update

(2011) Diana N. D’Ambrosio et al.   Nutrients

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

(2010) Rudolf Lahucky et al.   MEAT SCIENCE

High dietary vitamin A interferes with tissue α-tocopherol concentrations in fattening pigs: a study that examines administration and withdrawal times

(2009) A. Olivares et al.   Animal

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

(2009) S.J. Moeller et al.   MEAT SCIENCE

Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration

(2007) L. Haak et al.   MEAT SCIENCE