Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos).

Jin, Sanjun; Pang, Qian; Yang, Hao; Diao, Xinping; Shan, Anshan; Feng, Xingjun

Jin, Sanjun; Pang, Qian; Yang, Hao; Diao, Xinping; Shan, Anshan; Feng, Xingjun.

Afiliação

Jin S; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
Pang Q; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
Yang H; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
Diao X; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
Shan A; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
Feng X; Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: fengxingjun@neau.edu.cn.

Food Chem ; 363: 130263, 2021 Nov 30.

Article em En | MEDLINE | ID: mdl-34116495

Assuntos

Ração Animal; Patos; Resveratrol/administração & dosagem; Ração Animal/análise; Animais; Antioxidantes; Dieta; Suplementos Nutricionais; Carne/análise; Estresse Oxidativo

Palavras-chave

Drip loss; Meat quality; Volatile compounds; Water distribution

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Patos / Resveratrol / Ração Animal Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article

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