scholarly journals Influence of Carcass Parts and Food Additives on the Oxidative Stability of Frozen Mechanically Separated and Hand-Deboned Chicken Meat

1988 ◽  
Vol 67 (2) ◽  
pp. 270-274 ◽  
Author(s):  
JOHN McNEILL ◽  
YUKIO KAKUDA ◽  
CHRIS FINDLAY
Keyword(s):  
Oxidative Stability ◽  
Food Additives ◽  
Chicken Meat

scholarly journals Oxidative stability of chicken meat after application phytogenic additives in their diet

2015 ◽  
Vol 4 (Special issue 3) ◽  
pp. 14-17
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Tomáš Tóth ◽  
Vladimíra Kňazovická ◽  
Martin Mellen ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

2010 ◽  
Vol 75 (2) ◽  
pp. T25-T34 ◽  
Author(s):  
T.I. Perez ◽  
M.J. Zuidhof ◽  
R.A. Renema ◽  
J.M. Curtis ◽  
Y. Ren ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Chicken Meat ◽  
Organic Selenium

scholarly journals Oxidative stability of chicken meat after propolis extract application in their diets

10.5219/427 ◽  
2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Marek Bobko ◽  
Miroslav Kročko ◽  
Peter Haščík ◽  
Alica Bobková
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat ◽  
Propolis Extract

scholarly journals Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat

2019 ◽  
Vol 56 (4) ◽  
pp. 2063-2072 ◽  
Author(s):  
Indrajit Bera ◽  
Praveen K. Tyagi ◽  
Nasir Akbar Mir ◽  
Pramod K. Tyagi ◽  
Kapil Dev ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Broiler Chicken ◽  
Dietary Supplementation ◽  
Chicken Meat

Synergistic effects of longan (Dimocarpus longan) peel extracts and food additives on oxidative stability of tuna oil

LWT ◽  
2021 ◽  
pp. 112275
Author(s):  
Kanyasiri Rakariyatham ◽  
Dayong Zhou ◽  
Ting Lu ◽  
Fawen Yin ◽  
Zhuoliang Yu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Synergistic Effects ◽  
Food Additives ◽  
Tuna Oil ◽  
Dimocarpus Longan

scholarly journals Effect of Dietary Medicinal Herb Extract Mix and Antibiotics (Albac G150) on the Oxidative Stability of Chicken Meat

2008 ◽  
Vol 35 (1) ◽  
pp. 29-37 ◽  
Author(s):  
S. Jung ◽  
H.P. Song ◽  
J.H. Choe ◽  
B. Kim ◽  
M.H. Shin ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Chicken Meat ◽  
Medicinal Herb ◽  
Herb Extract

scholarly journals Effect of β-alanine and L-histidine on concentration of carnosine in muscle tissue and oxidative stability of chicken meat

Poljoprivreda ◽  
2015 ◽  
Vol 21 (1 Supplement) ◽  
pp. 190-194 ◽  
Author(s):  
Gordana Kralik ◽  
◽  
Milan Sak-Bosnar ◽  
Zlata Kralik ◽  
Olivera Galovic ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Muscle Tissue ◽  
Chicken Meat

scholarly journals Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

2021 ◽  
Vol 54 (1) ◽  
pp. 24-31
Author(s):  
Deji Abiodun Ekunseitan ◽  
Azeez Olanrewaju Yusuf ◽  
Oluwakemi Florence Ekunseitan ◽  
Samuel Oluwaseunla Alao ◽  
Adesewa Zainab Allinson
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Broiler Chickens ◽  
Live Weight ◽  
Good Health ◽  
Chicken Meat ◽  
Feed Conversion ◽  
Hot Climate ◽  
Safe Food ◽  
Haematological Indices

Abstract With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and high-quality products. A 49-day trial was conducted to ascertain effect of vitamin E and selenium (VE + Se) on performance, haematological indices and oxidative stability of chicken meat. A total of 150 Ross 7-day-old chicks were weighed and allotted to five treatments comprising dietary levels of 0 mg VE + 0 mg SE (Control), 100 mg VE + 0.05 mg Se, 200 mg VE + 0.1 mg Se, 300 mg VE + 0.15 mg Se and 400 mg VE + 0.2 mg Se per kg of feed in a completely randomised design. Feed and water were provided ad libitum. The data collected on performance, haematological indices and oxidative stability of meat were subjected to a one-way analysis of variance in a completely randomised design. Performance indices were significantly (p < 0.05) influenced by VE + Se supplementation. Mean daily live-weight gain (48.68 g /bird /day) was highest (p < 0.05) in the 400 mg VE + 0.2 mg group. The mean daily feed intake (g /bird / day) was highest in birds fed the diet containing 200 mg VE + 0.1 mg. The least or best feed conversion ratio (FCR) was observed in the group fed 400 mg VE + 0.2 mg SE. Glutathione peroxidase (GSH-Px) increased as the level of VE + Se increased with the highest activity in 400 mg VE + 0.2 mg Se group. The highest packed cell volume, haemoglobin and red blood cell values were observed in birds fed the diet containing 400 mg VE + 0.20 mg Se. In conclusion, to ensure good performance of the chickens and improved oxidative stability of chicken meat in hot climate, feeding broilers VE + SE at 400 mg VE + 0.2 mg Se is recommended.

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