The effects of moderately oxidised dietary oil with or without vitamin E supplementation on performance, nutrient digestibility, some blood traits, lipid peroxidation and antioxidant defence of male broilers

Zümrüt Açıkgöz(United States Department of Agriculture), Zekiye Altun(Dokuz Eylül University), Figen Kırkpınar(Izmir University), Hakan Bayraktar(Ege University), Özge Altan, Serpil Tanriverdi Akhisaroglu(Dokuz Eylül University)

Journal of the Science of Food and Agriculture

February 18, 2011

10.1002/jsfa.4311

Cited by 36

Related Papers

Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers

|Livestock Science|2010|126

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

|British Poultry Science|2014|89

Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System

|Asian-Australasian Journal of Animal Sciences|2016|58

Effects of inclusion of poultry by-product meal and enzyme-prebiotic supplementation in grower diets on performance and feed digestibility of broilers

|British Poultry Science|2004|39

Body weights, carcase characteristics, organ weights, abdominal fat, and lipid content of liver and carcase in two lines of Japanese quail (<i>Coturnix coturnix japonica</i>), unselected and selected for four week body weight

|British Poultry Science|1996|36