Effects of source and level of magnesium and Vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat

This publication has 13 references indexed in Scilit:

• 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
• Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey
  Poultry Science, 1998
• Effect of β-Carotene, Canthaxanthin, Lutein, and Vitamin E on Neonatal Immunity of Chicks When Supplemented in the Broiler Breeder Diets
  Poultry Science, 1996
• The effect of ante mortem electrolyte therapy on animal physiology and meat quality in pigs segregating at the halothane gene
  Canadian Journal of Animal Science, 1993
• Improved performance in commercial broiler flocks with subclinical infectious bursal disease when fed diets containing increased concentrations of vitamin E
  Avian Pathology, 1993
• Effect of high concentrations of dietary vitamin e during various age periods on performance, plasma vitamin e and meat stability of broiler chicks at 7 weeks of age
  British Poultry Science, 1992
• Magnesium-Aspartate-Hydrochloride Reduces Weight Loss in Heat-Stressed Laying Hens
  Poultry Science, 1990
• Reevaluation of assay methods and establishment of kit for superoxide dismutase activity
  Analytical Biochemistry, 1984
• Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction
  Analytical Biochemistry, 1979
• Colorimetric assay of catalase
  Analytical Biochemistry, 1972