The effect of a mixture of herbal essential oils or á-tocopheryl acetate on performance parameters and oxidation of body lipid in broilers
NA Botsoglou, A.B. Spais, E. Christaki, Ιlias Giannenas(Aristotle University of Thessaloniki), Γεώργιος Παπαγεωργίου(Aristotle University of Thessaloniki), Panagiota Florou-Paneri(Aristotle University of Thessaloniki)
Cited by 153
Related Papers
Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues
|British Poultry Science|2002|492
Aromatic Plants as a Source of Bioactive Compounds
|Agriculture|2012|338
Microalgae: a novel ingredient in nutrition
|International Journal of Food Sciences and Nutrition|2011|292
The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage
|Meat Science|2002|236
Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil
|Archives of Animal Nutrition|2004|119