29
SEP
2015
Effect of dietary vitamin E supplementation on the oxidative stability of lipids and proteins in cooked pork
T. Popova*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in the lipid and protein oxidative stability in m. Longissimus dorsi (m. LD) and m. Semimembranosus (m.SM) in response to vitamin E supplementationinthediet(400mg/kgfeed)a
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DEC
2014
Effect of vitamin E in the diet of pigs on the lipid and protein oxidative stability of meat during storage
T. Popova1*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in lipid and protein oxidative stability in response to vitamin E supplementation in the diet (400 mg/kg feed) during storage of Musculus LongissimusdorsiandMusculusSemim
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SEP
2014
Fatty acid composition of backfat during frozen storage in pigs fed vitamin E supplemented diet
T. Popova* Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract.The changesinthefattyacidcompositionofthebackfatwerestudiedin ♀Younax ♂Pietrain pigs.Theanimalsweredividedintwogroups(vitaminE supplemented and control) and after slaughter, samples of the inner and outer backf
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MAY
2014
Combined effect of Cygro® and vitamin E on oxidative stress status of broiler chickens infected with Eimeria tenella
We measured plasma concentrations of malondialdehyde (MDA) as indices of the levels of lipid peroxidation products. In addition, we studied the activities of the antioxidant enzymes, superoxide dismutase (SOD) and catalase (CAT), in broiler chickens infected with Eimeria tenella and t
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