CrossRef Text and Data Mining
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Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder
J. H. Park, S. N. Kang, D. Shin, K. S. Shim
Anim Biosci. 2015;28(1):79-85.   Published online December 23, 2014

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Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder
Asian-Australasian Journal of Animal Sciences. 2014;28(1):79-85   Crossref logo
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Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters
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Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens
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Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat
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Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time
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Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits
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Growth parameters and meat quality of Pekin ducks fed on different level of dried distillers grains with solubles
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Effects of dietary dried Greek Oregano (Origanum vulgare ssp. hirtum) supplementation on blood and milk enzymatic antioxidant indices, on milk total antioxidant capacity and on productivity in goats
Animal Feed Science and Technology. 2015;209:90-97   Crossref logo
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