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Journal Abstract Search

321 related items for PubMed ID: 29253261

  • 1. Supplementation with curcuminoids and tuna oil influenced skin yellowness, carcass composition, oxidation status, and meat fatty acids of slow-growing chickens.
    Hang TTT, Molee W, Khempaka S, Paraksa N.
    Poult Sci; 2018 Mar 01; 97(3):901-909. PubMed ID: 29253261
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  • 2. Omega-3 meat enrichment and L-FABP, PPARA, and LPL genes expression are modified by the level and period of tuna oil supplementation in slow-growing chickens.
    Khosinklang W, Kubota S, Riou C, Kaewsatuan P, Molee A, Molee W.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37549905
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  • 3. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.
    Narciso-Gaytán C, Shin D, Sams AR, Bailey CA, Miller RK, Smith SB, Leyva-Ovalle OR, Sánchez-Plata MX.
    Poult Sci; 2010 Apr 03; 89(4):721-8. PubMed ID: 20308404
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  • 4. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.
    Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.
    Poult Sci; 2011 Feb 03; 90(2):473-80. PubMed ID: 21248346
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  • 5. Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken.
    Abbasi MA, Ghazanfari S, Sharifi SD, Ahmadi Gavlighi H.
    Vet Med Sci; 2020 Feb 03; 6(1):54-68. PubMed ID: 31710179
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  • 9. Effects of feeding diets containing highly peroxidized distillers dried grains with solubles and increasing vitamin E levels to wean-finish pigs on growth performance, carcass characteristics, and pork fat composition.
    Song R, Chen C, Johnston LJ, Kerr BJ, Weber TE, Shurson GC.
    J Anim Sci; 2014 Jan 03; 92(1):198-210. PubMed ID: 24166998
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  • 10. Effect of synbiotic supplementation and dietary fat sources on broiler performance, serum lipids, muscle fatty acid profile and meat quality.
    Ghasemi HA, Shivazad M, Mirzapour Rezaei SS, Karimi Torshizi MA.
    Br Poult Sci; 2016 Jan 03; 57(1):71-83. PubMed ID: 26654967
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  • 11. Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality.
    Loetscher Y, Kreuzer M, Messikommer RE.
    Poult Sci; 2013 Nov 03; 92(11):2938-48. PubMed ID: 24135598
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  • 12. Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
    Aghaei N, Safamehr A, Mehmannavaz Y, Chekaniazar S.
    Animal; 2012 Dec 03; 6(12):2031-40. PubMed ID: 23031324
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  • 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 03; 39(3):365-71. PubMed ID: 9693817
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  • 16. Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats.
    Shin D, Choi SH, Go G, Park JH, Narciso-Gaytán C, Morgan CA, Smith SB, Sánchez-Plata MX, Ruiz-Feria CA.
    Poult Sci; 2012 Apr 03; 91(4):1009-17. PubMed ID: 22399741
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  • 18. 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 03; 85(8):1472-81. PubMed ID: 16903481
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  • 19. Effect of vitamin E sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens.
    Pitargue FM, Kim JH, Goo D, Delos Reyes JB, Kil DY.
    Poult Sci; 2019 Oct 01; 98(10):4584-4594. PubMed ID: 30941420
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  • 20. Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.
    Rey AI, Segura J, Olivares A, Cerisuelo A, Piñeiro C, López-Bote CJ.
    Poult Sci; 2015 Jun 01; 94(6):1259-69. PubMed ID: 25825790
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