Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia-Reference-Cited by-同舟云学术

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Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia

Published:2021-05 Issue: Volume:344 Page:128688
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Shu-cheng,Cao Qin-qin,Cao Ya-bing,Yang Yu-rong,Xu Ting-ting,Yue Ke,Liu Fang,Tong Zong-xi,Wang Xue-bing

Funder

China Postdoctoral Science Foundation

Outstanding Talents of Henan Agricultural University

Key Scientific Research Project of Higher Education Institutions in Henan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Oxidative stress and metabolic perturbations in wooden breast disorder in chickens;Abasht;PLoS One,2016

2. Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat;Berri;Poultry Science,2008

3. Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements;Bowker;Journal of Food Science,2011

4. Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium;Calvo;Food Science Technology International,2017

5. Characterization of growth performance, meat quality and serum biochemical parameters in chickens suffering from tibial dyschondroplasia;Cao;Livestock Science,2020

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1. Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers;Food Chemistry: X;2024-06

2. The impact of dietary supplementation of polysaccharide derived from Polygonatum sibiricum on growth, antioxidant capacity, meat quality, digestive physiology, and gut microbiota in broiler chickens;Poultry Science;2024-06

3. A systematic review on polysaccharides from Morinda officinalis How: Advances in the preparation, structural characterization and pharmacological activities;Journal of Ethnopharmacology;2024-06

4. Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs;Meat Science;2024-04

5. Dietary ellagic acid supplementation improves meat quality in growing-finishing pigs;Animal Feed Science and Technology;2024-03

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