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维生素E对鸡肉品质影响的研究进展 被引量:2

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出处 《畜禽业》 2005年第3期24-25,共2页 Livestock and Poultry Industry
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  • 1Ruiz J A, Perez-Vendrell A M, Esteve-Garcia E. Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats. J Agric Food Chem.1999,47(2):448-454. 被引量:1
  • 2Jensen C, Skibsted L H, Jakobsen K,Bertelsen G. Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat products. Poult Sci. 1995, 74(12):2048-2056. 被引量:1
  • 3C Sarraga and J A Garcla Regueiro. Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets. Meat Science, 1999, 52(2): 213-219. 被引量:1
  • 4Yuming Guo, Qing Tang, Jianmin Yuan, et al.Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration.. Animal Feed Science and Technology, 2001,89:165-173. 被引量:1
  • 5Yuming Guo, Guimei Zhang, Jianmin Yuan,et al. Eftects of source and level of magnesium and Vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat. Animal Feed Science and Technology, 2003, 107:143-150. 被引量:1
  • 6Bartov I, Frigg M. Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin nd meat stability of broiler chicks at 7 weeks of age.. Br Pouh Sci. 1992, 33(2):393-402. 被引量:1
  • 7Lin C F, Gray J 1, Asghar A, et al. Effects of dietary oil and a-tocopherol supplementation on lipid composition and stability of broiler meat. Journal of Food Science, 1989, 54:1 457. 被引量:1
  • 8Galvin K, Morrissey P A, Buckley D J. Influence of dietary vitanun E and oxidised sunflower oil on the storage stability of cooked chicken muscle. Br Pouh Sci. 1997, 38(5):499-504. 被引量:1
  • 9O'Neill LM, Galvin K, Morrissey PA, et al. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br Pouh Sci. 1998,39(3):365-371. 被引量:1
  • 10Anna Grau, Rafael Codony, Stella Grimpa. Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation. Meat Science, 2001,57:197-208. 被引量:1

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