355 related articles for article (PubMed ID: 18627165)
1. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.
Tres A; Bou R; Codony R; Guardiola F
J Agric Food Chem; 2008 Aug; 56(16):7243-53. PubMed ID: 18627165
[TBL] [Abstract][Full Text] [Related]
2. Effects of various fat sources, alpha-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and alpha-tocopherol content in raw and vacuum-packed, cooked dark chicken meat.
Bou R; Grimpa S; Guardiola F; Barroeta AC; Codony R
Poult Sci; 2006 Aug; 85(8):1472-81. PubMed ID: 16903481
[TBL] [Abstract][Full Text] [Related]
3. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation.
Grau A; Guardiola F; Grimpa S; Barroeta AC; Codony R
Poult Sci; 2001 Nov; 80(11):1630-42. PubMed ID: 11732681
[TBL] [Abstract][Full Text] [Related]
4. Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat.
Tres A; Bou R; Codony R; Guardiola F
Animal; 2009 Oct; 3(10):1408-19. PubMed ID: 22444935
[TBL] [Abstract][Full Text] [Related]
5. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
Rey AI; Kerry JP; Lynch PB; López-Bote CJ; Buckley DJ; Morrissey PA
J Anim Sci; 2001 May; 79(5):1201-8. PubMed ID: 11374540
[TBL] [Abstract][Full Text] [Related]
6. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
Bou R; Codony R; Baucells MD; Guardiola F
J Agric Food Chem; 2005 Oct; 53(20):7792-801. PubMed ID: 16190632
[TBL] [Abstract][Full Text] [Related]
7. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status.
Bou R; Grimpa S; Baucells MD; Codony R; Guardiola F
J Agric Food Chem; 2006 Jul; 54(14):5020-6. PubMed ID: 16819911
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat.
Botsoglou NA; Govaris A; Botsoglou EN; Grigoropoulou SH; Papageorgiou G
J Agric Food Chem; 2003 May; 51(10):2930-6. PubMed ID: 12720373
[TBL] [Abstract][Full Text] [Related]
9. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate.
Botsoglou E; Govaris A; Ambrosiadis I; Fletouris D
Meat Sci; 2012 Dec; 92(4):525-32. PubMed ID: 22710099
[TBL] [Abstract][Full Text] [Related]
10. Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat.
Rebolé A; Rodríguez ML; Ortiz LT; Alzueta C; Centeno C; Viveros A; Brenes A; Arija I
Br Poult Sci; 2006 Oct; 47(5):581-91. PubMed ID: 17050103
[TBL] [Abstract][Full Text] [Related]
11. Nutritional value of raw pork depending on the fat type contents in pigs feed.
Waszkiewicz-Robak B; Szterk A; Rogalski M; Rambuszek M; Kruk M; Rokowska E
Acta Sci Pol Technol Aliment; 2015; 14(2):153-163. PubMed ID: 28068013
[TBL] [Abstract][Full Text] [Related]
12. Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle.
Sheehy PJ; Morrissey PA; Flynn A
Br Poult Sci; 1993 May; 34(2):367-81. PubMed ID: 8513411
[TBL] [Abstract][Full Text] [Related]
13. Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.
Galvin K; Morrissey PA; Buckley DJ
Br Poult Sci; 1997 Dec; 38(5):499-504. PubMed ID: 9510993
[TBL] [Abstract][Full Text] [Related]
14. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
O'Neill LM; Galvin K; Morrissey PA; Buckley DJ
Br Poult Sci; 1998 Jul; 39(3):365-71. PubMed ID: 9693817
[TBL] [Abstract][Full Text] [Related]
15. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.
Trebušak T; Levart A; Salobir J; Pirman T
Meat Sci; 2014 Mar; 96(3):1275-80. PubMed ID: 24334050
[TBL] [Abstract][Full Text] [Related]
16. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat.
Tres A; Bou R; Codony R; Guardiola F
J Agric Food Chem; 2010 Aug; 58(16):9112-9. PubMed ID: 20681580
[TBL] [Abstract][Full Text] [Related]
17. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.
Tres A; Bou R; Guardiola F; Nuchi CD; Magrinyà N; Codony R
Animal; 2013 Mar; 7(3):505-17. PubMed ID: 23031441
[TBL] [Abstract][Full Text] [Related]
18. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
Haak L; De Smet S; Fremaut D; Van Walleghem K; Raes K
J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
[TBL] [Abstract][Full Text] [Related]
19. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
Vossen E; Claeys E; Raes K; van Mullem D; De Smet S
J Sci Food Agric; 2016 Oct; 96(13):4523-30. PubMed ID: 26869453
[TBL] [Abstract][Full Text] [Related]
20. Influence of dietary alpha-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage.
Kim BC; Ryu YC; Cho YJ; Rhee MS
Biosci Biotechnol Biochem; 2006 Apr; 70(4):808-14. PubMed ID: 16636445
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
