English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effects of rosemary and -tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg -tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg -tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p), while no differences in and values were found. A synergistic effect was obtained from the combination of rosemary with -tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

Effects of Dietary Supplementation with Rosemary and α-Tocopherol Acetate on Performance and Meat Quality of Chicken Meat during Refrigerated Storage