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Journal Abstract Search

393 related items for PubMed ID: 11374540

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  • 3. 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
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  • 5. 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
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  • 6. Effects of dietary vitamin E and fat supplementation on pork quality.
    Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DD, Grant AL, Gerrard DE.
    J Anim Sci; 2006 Nov; 84(11):3089-99. PubMed ID: 17032803
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  • 13. Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats.
    Ruiz JA, Pérez-Vendrell AM, Esteve-García E.
    J Agric Food Chem; 1999 Feb; 47(2):448-54. PubMed ID: 10563915
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  • 16. Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets.
    Maraschiello C, Sárraga C, García Regueiro JA.
    J Agric Food Chem; 1999 Mar; 47(3):867-72. PubMed ID: 10552383
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  • 17. 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
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  • 20. Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat.
    González E, Tejeda JF.
    Animal; 2007 Aug; 1(7):1060-7. PubMed ID: 22444809
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