Effects of saturated and unsaturated fats with vitamin E supplementation on the antioxidant status of broiler chicken tissues
2000
Husveth, F. | Manilla, H.A. | Gaal, T. | Vajdovich, P. | Balogh, N. | Wagner, L. | Loth, I. | Nemeth, K.
The influence of fish oil (highly unsaturated) and beef tallow (highly saturated) with vitamin E (100 IU/kg) supplementation on the antioxidant status of Ross broiler cockerels was investigated. Chickens were fed a control diet with no added fat, 40 g/kg each of fish oil and beef tallow diets, respectively, from 11 to 42 days of age.Tocopherol concentration and the rate of lipid peroxidation, thiobarbituric acid reactive substance (TBARS) in liver, fatty acid composition of the liver lipids, blood serum total antioxidant status (TAS), and reduced glutathione (GSH) content were determined.
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