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Dietary Alpha Lipoic Acid Improves Body Composition, Meat Quality and Decreases Collagen Content in Muscle of Broiler Chickens |
H. K. El-Senousey, A. M. Fouad, J. H. Yao, Z. G. Zhang, Q. W. Shen |
Anim Biosci. 2013;26(3):394-400. Published online March 1, 2013 DOI: https://doi.org/10.5713/ajas.2012.12430 |
Dietary Alpha Lipoic Acid Improves Body Composition, Meat Quality and Decreases Collagen Content in Muscle of Broiler Chickens Effects of dietary α-tocopherol acetate, pomegranate peel, and pomegranate peel extract on phenolic content, fatty acid composition, and meat quality of broiler chickens Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative status Effects of dietary α-lipoic acid on glycolysis of postmortem muscle Gene Expression, Immunological and Oxidative Indices of Aflatoxicated Broiler Chickens Supplemented with Alpha-Lipoic Acid Dietary conjugated linoleic acid alters hepatic lipid content and fatty acid composition in broiler chickens Dietary Supplementation with Pioglitazone Hydrochloride and Resveratrol Improves Meat Quality and Antioxidant Capacity of Broiler Chickens Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs Dietary Linseed Supplementation Improves Meat Quality of Sheep by Altering Muscle Fiber Characteristics and Antioxidative Capacity |