Πλοήγηση ανά Θέμα "turkey meat"
Αποτελέσματα 1-4 από 4
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Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat
(2003)The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided ... -
Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage
(2010)Forty turkeys were allocated to five groups of eight birds each. One (control) was fed a basal diet while the others were fed diets supplemented with either olive leaves at 10 g/kg, rosemary at 10 g/kg, alpha-tocopheryl ... -
The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
(2003)The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were ... -
The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat
(2007)Thirty-six 12-week-old turkeys were distributed into six groups and were raised for 4 weeks on rations containing 0%, 0.5% or 1.0% dehydrated rosemary leaves as antioxidant in the presence of alpha-tocopheryl acetate from ...