Supplementation of chick diets with vitamin E to improve meat quality

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1 March 1960

journal article
research article
Published by Wiley in Journal of the Science of Food and Agriculture

Vol. 11 (3) , 128-133
https://doi.org/10.1002/jsfa.2740110302

Abstract

No abstract available

Keywords

This publication has 7 references indexed in Scilit:

Further Studies on Tocopherol Content and Stability of Carcass Fat of Chickens and Turkeys
Poultry Science, 1956
The Role of Tocopherol Content in the Comparative Stability of Chicken and Turkey Fat
Poultry Science, 1956
Effect of Tocopherol Feeding on the Composition of Turkey Tissues.
Experimental Biology and Medicine, 1951
Similar effects of methylene blue and of vitamin E on liver storage of vitamin A in chicks
Cellular and Molecular Life Sciences, 1951
Oxidative Changes in Estrogen-Stimulated Fat and the Influence of Natural Tocopherols on Stability of Fats in Normal Chickens
Poultry Science, 1950
Fat Rancidity in Eviscerated Poultry ,
Poultry Science, 1948
Peroxidation of Body Fat in Vitamin E Deflciency
Acta Physiologica Scandinavica, 1945