The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review
Eric N. Ponnampalam(The University of Melbourne), Frank R. Dunshea(University of Leeds), Benjamin W.B. Holman, Ali Kiani(Lorestan University), Sarusha Santhiravel(Memorial University of Newfoundland), Charlotte Lauridsen(Aarhus University)
Cited by 247
Related Papers
Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
|Comprehensive Reviews in Food Science and Food Safety|2017|251
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
|Comprehensive Reviews in Food Science and Food Safety|2013|239
Bioactivity and health effects of ruminant meat lipids. Invited Review
|Meat Science|2020|156
The Impact of Plant Phytochemicals on the Gut Microbiota of Humans for a Balanced Life
|International Journal of Molecular Sciences|2022|155
Influence of cold-pressed canola, brewers grains and hominy meal as dietary supplements suitable for reducing enteric methane emissions from lactating dairy cows
|Animal Feed Science and Technology|2011|153