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Antioxidant capacity of phytochemicals and their potential effects on oxidative status in animals — A review
Oxidative Stress Phytochemicals Antioxidant Molecules Animals
2017/3/9
Oxidative stress suppresses animal health, performance, and production, subsequently impacting economic feasibility; hence, maintaining and improving oxidative status especially through natural nutrit...
Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens
Marigold Extract Lutein Pigmentation Antioxidant Capacity Meat Quality Broiler Chickens
2017/3/7
This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens...
Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue
Crab Meat Analogue Mechanically Deboned Chicken Meat Hydrolysates Antioxidative Activity
2016/12/28
The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying...
Lycopene regulates production performance, antioxidant capacity, and biochemical parameters in breeding hens
carotenoid fertilization rates oxidative stability
2015/7/2
Lycopene is a carotenoid present in vegetables and ripe fruit and has been proved to be the most potent antioxidant among various common carotenoids. This study assessed the effects of lycopene on per...
Comparison of oxidant and antioxidant status of seminal plasma and spermatozoa of several fish species
antioxidant enzymes oxidative stress fish sperm
2015/6/24
Oxidant and antioxidant activity in seminal plasma was compared with that in spermatozoa of teleost (common carp Cyprinus carpio and brook trout Salvelinus fontinalis) and chondrostean (Russian sturge...
Effects of selenomethionine and sodium selenite supplementation on meat quality, selenium distribution and antioxidant status in broilers
broiler selenomethionine drip loss Hunter a value antioxidant status
2015/6/9
This study was conducted to investigate the effects of selenomethionine (Se-Met) and sodium selenite (SS) supplementation on meat quality, selenium (Se) distribution, and antioxidant status in broiler...
Effects of Dietary Lycopene Supplementation on Plasma Lipid Profile, Lipid Peroxidation and Antioxidant Defense System in Feedlot Bamei Lamb
Lycopene Plasma Lipid Profile Antioxidant Enzymes Malondialdehyde Lamb
2016/5/18
Lycopene, a red non-provitamin A carotenoid, mainly presenting in tomato and tomato byproducts, has the highest antioxidant activity among carotenoids because of its high number of conjugated double b...
Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs
Ferulic Acid Vitamin E Meat Quality Antioxidant Capacity
2016/5/18
This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were ran...
Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder
Antioxidant Enzyme Activity Duck Meat Quality Oregano Phenolic Compound
2016/5/17
One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat qua...
The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat Stress
Heat Stress Meat Quality Antioxidants Carnosine, Pigs
2016/5/17
The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pig...
Investigation on Antibacterial and Antioxidant Activities, Phenolic and Flavonoid Contents of Some Thai Edible Plants as an Alternative for Antibiotics
Plant Extract Antibacterial Activity Antioxidant Activity Polyphenol Flavonoid
2016/5/17
This study was aimed to examine the antibacterial and antioxidative properties of seven edible plants from Thailand to develop alternative antibiotics as feed additives. The plants include Citrus aura...
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Packaging Antioxidant Oxidation Stability Color Beef Loin Hanwoo
2016/5/17
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), hi...
Influence of Condensed Tannins from Ficus bengalensis Leaves on Feed Utilization, Milk Production and Antioxidant Status of Crossbred Cows
Milk Production Nutrient Utilization Antioxidant Enzymes Cows
2016/5/16
This study was conducted to examine the effects of condensed tannins (CT) from Ficus bengalensis leaves on the feed utilization, milk production and health status of crossbred cows. Eighteen crossbred...
Dietary Supplementation of Benzoic Acid and Essential Oil Compounds Affects Buffering Capacity of the Feeds, Performance of Turkey Poults and Their Antioxidant Status, pH in the Digestive Tract, Intestinal Microbiota and Morphology
Feed Additives Benzoic Acid Essential Oils Turkeys Performance
2016/5/16
Three trials were conducted to evaluate the effect of supplementation of a basal diet with benzoic acid or thymol or a mixture of essential oil blends (MEO) or a combination of benzoic acid with MEO (...
Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
Natural Antioxidant Pork Patties Antioxidant Activity Sensory Evaluation
2016/5/12
This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.2...
