A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

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Effects of dietary vitamin E type on the growth performance and antioxidant capacity in cyclophosphamide immunosuppressed broilers.Nutritional requirements of meat-type and egg-type ducks: what do we know?Ingredients and Components of Nanoemulsions

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P2860

A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

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P2860

Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2−ΔΔCT Method

Vitamin E: function and metabolism

Effects of dietary supplementation with ferulic Acid or vitamin e individually or in combination on meat quality and antioxidant capacity of finishing pigs

The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

Bioaccessibility of carotenoids and vitamin E from their main dietary sources.

Effect of RRR-alpha-tocopherol succinate on the growth and immunity in broilers.

Effect of vitamin E source, natural versus synthetic, and quantity on serum and tissue alpha-tocopherol concentrations in finishing swine.

Role of NRF2 in protection against hyperoxic lung injury in mice.

Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin E and meat stability of broiler chicks at 7 weeks of age.

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.

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A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

about

P2860

P2860

A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

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