The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

Meat Science ◽  
2003 ◽  
Vol 65 (3) ◽  
pp. 1193-1200 ◽  
Author(s):  
N.A. Botsoglou ◽  
S.H. Grigoropoulou ◽  
E. Botsoglou ◽  
A. Govaris ◽  
G. Papageorgiou
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Tocopheryl Acetate ◽  
Refrigerated Storage ◽  
Oregano Essential Oil

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

Meat Science ◽  
2002 ◽  
Vol 62 (2) ◽  
pp. 259-265 ◽  
Author(s):  
N.A. Botsoglou ◽  
E. Christaki ◽  
D.J. Fletouris ◽  
P. Florou-Paneri ◽  
A.B. Spais
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Oregano Essential Oil

Hen Performance and Egg Quality as Affected by Dietary Oregano Essential Oil and alpha-tocopheryl Acetate Supplementation

2005 ◽  
Vol 4 (7) ◽  
pp. 449-454 ◽  
Author(s):  
I. Giannenas . ◽  
A. Koidis . ◽  
E. Botsoglou . ◽  
V. Dotas . ◽  
I. Mitsopoulos . ◽  
...  
Keyword(s):  
Essential Oil ◽  
Egg Quality ◽  
Tocopheryl Acetate ◽  
Oregano Essential Oil

scholarly journals Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

2012 ◽  
Vol 91 (2) ◽  
pp. 505-511 ◽  
Author(s):  
F. Avila-Ramos ◽  
A. Pro-Martínez ◽  
E. Sosa-Montes ◽  
J.M. Cuca-García ◽  
C.M. Becerril-Pérez ◽  
...  
Keyword(s):  
Vitamin E ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat

Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues

2002 ◽  
Vol 43 (2) ◽  
pp. 223-230 ◽  
Author(s):  
N.A. Botsoglou ◽  
P. Florou-Paneri ◽  
E. Christaki ◽  
D.J. Fletouris ◽  
A.B. Spais
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Abdominal Fat ◽  
Oregano Essential Oil

Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat

2003 ◽  
Vol 51 (10) ◽  
pp. 2930-2936 ◽  
Author(s):  
Nikolaos A. Botsoglou ◽  
Alexandros Govaris ◽  
Evropi N. Botsoglou ◽  
Sophia H. Grigoropoulou ◽  
George Papageorgiou
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Tocopheryl Acetate ◽  
Oregano Essential Oil ◽  
Turkey Meat
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