Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
نویسندگان
چکیده
منابع مشابه
Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles
This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carri...
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In a study with male broiler chickens the impact of dietary oregano essential oil on performance data and on the susceptibility of abdominal fat, fresh and stored breast muscle tissue to lipid oxidation was examined. Four diets supplemented either with oregano essential oil in two levels (22.5 mg (OL) and 90 (OH) mg kg feed ), 40 mg α-tocopheryl acetate (VE) or without these additives (NC) were...
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Waste tires, rubbers, plastic and steel materials, normally produced in every society, enter the environment and cause serious problems. These problems may, to some extent, be reduced by finding applications for them in engineering, for example, they can be used for geotechnical applications as backfill material and solving problems with low shear strength soils. Such materials may be subjected...
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In a 42-d experiment, 576 one-day-old Vencobb 308 broiler chicks were used to investigate the effects of lecithin extract (0.5 g/kg), choline chloride 60% (1 g/kg) and Bio choline (1 g/kg) in diets of moderate and high energy in a 4 × 2 factorial arrangement on performance and certain physiological traits in broiler chickens. The inclusion of Bio choline and lecithin extract in the diet signifi...
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ژورنال
عنوان ژورنال: Revista Brasileira de Ciência Avícola
سال: 2016
ISSN: 1516-635X
DOI: 10.1590/1516-635x1801035-040