Important intestinal diseases in young pigs and chickens, such as diarrhea and enteritis,
may be associated with oxidative stress and inflammatory reactions. Especially enteric …

Processed meats represent a large percentage of muscle foods consumed in the western
world. Various processing steps affect the physicochemical properties of the meat …

Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation
processes have been for decades the focus of animal and meat scientists owing to the …

Plants and their biologically active chemical constituents present numerous opportunities for
improving animal production by inclusion in the diet. In recent years, interest has grown in …

Simple Summary Chronic stress and inflammation, known also as “secret killers” in animals,
can lead to lipid peroxidation, protein oxidation and nitration, DNA damage, and finally …

1. We studied the effect of dietary oregano essential oil (50 and 100 mg/kg of feed) on the
performance of broilers, and determined the susceptibility of the resulting broiler meat to …

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and
meat products. Oxidative damage to lipids occurs in the living animal because of an …

In livestock diets, energy is one of the most expensive nutritional components of feed
formulation. Because lipids are a concentrated energy source, inclusion of lipids are known …

Grape pomace (GP) is a source of polyphenols with powerful antioxidant capacity. An
experiment was conducted to investigate the effect of inclusion of GP at levels of 5, 15, and …

The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of
pomegranate by-product (PB) on meat composition, fatty acid profile and oxidative stability …