Effects of yeast selenium supplementation on the growth performance, meat quality, immunity, and antioxidant capacity of goose

2010 ◽  
Vol 95 (4) ◽  
pp. 440-448 ◽  
Author(s):  
W. Baowei ◽  
H. Guoqing ◽  
W. Qiaoli ◽  
Y. Bin
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Selenium Supplementation

Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits

Meat Science ◽  
2018 ◽  
Vol 145 ◽  
pp. 137-143 ◽  
Author(s):  
Rosa Loponte ◽  
Giulia Secci ◽  
Simone Mancini ◽  
Fulvia Bovera ◽  
Valentina Panettieri ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Housing System ◽  
Free Range

scholarly journals Supplemental effects of probiotic Bacillus subtilis fmbJ on growth performance, antioxidant capacity, and meat quality of broiler chickens

2017 ◽  
Vol 96 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Kaiwen Bai ◽  
Qiang Huang ◽  
Jingfei Zhang ◽  
Jintian He ◽  
Lili Zhang ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Supplemental Effects

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

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