The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

A 2 × 3 factorial design experiment was conducted to evaluate the effect of adding lycopene (0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of...

Full description

Bibliographic Details
Main Authors: M. Englmaierová, I. Bubancová, T. Vít, M. Skřivan
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2011-12-01
Series:Czech Journal of Animal Science
Subjects:
antioxidants
lycopene
α
-tocopherol
broiler
growth traits
meat quality
malondialdehyde
Online Access:https://cjas.agriculturejournals.cz/artkey/cjs-201112-0004_the-effect-of-lycopene-and-vitamin-e-on-the-growth-performance-quality-and-oxidative-stability-of-chicken-leg.php

Internet

https://cjas.agriculturejournals.cz/artkey/cjs-201112-0004_the-effect-of-lycopene-and-vitamin-e-on-the-growth-performance-quality-and-oxidative-stability-of-chicken-leg.php

Similar Items