Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid and α-tocopherol acetate). Broilers (21 days) were fed...

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Bibliographic Details
Main Authors:	Muhammad Issa Khan, Komal Shehzad, Muhammad Sajid Arshad, Amna Sahar, Muhammad Asim Shabbir, Muhammad Saeed
Format:	Article
Language:	English
Published:	Wiley 2015-01-01
Series:	Journal of Chemistry
Online Access:	http://dx.doi.org/10.1155/2015/406894
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