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"Experientia docet" - Experience is the best teacher

Stress-alleviating properties of dietary red grape pomace in Ross 308 broilers reared at a high stocking density

  • 2023
  • Issue: 6
  • Volume: 53
K.K. Thema, V. Mlambo, C.M. Mnisi Page: 883 - 893

Nutraceutical plant products such as red grape pomace (Vitis vinifera L. var. Shiraz) contain potent antioxidants that could mitigate stress caused by high stocking density. An experimental feeding trial was conducted using a total of 720 densely-stocked (30 birds/pen) Ross…

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Serum biochemical profile of two broiler strains supplemented with vitamin E, raw ginger (Zingiber officinale) and L-carnitine under high ambient temperatures

  • 2018
  • Issue: 5
  • Volume: 48
Z. Rehman, N. Chand, R.U. Khan, S. Naz & I.A. Alhidary Page: 935 - 942

In this study, the authors evaluated the comparative effects of dietary supplementation of ginger (Zingiber officinale), vitamin E and L-carnitine on certain blood parameters of two strains of broilers in summer. A total of 320 broiler chicks (Hubbard and Cobb)…

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Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of biceps femoris muscle in goats fed a canola and palm oil blend

  • 2016
  • Issue: 2
  • Volume: 46
K.D. Adeyemi, M. Ismail, M. Ebrahimi, A.B. Sabow, R.M. Shittu, R. Karim & A.Q. Sazili Page: 139 - 151

The link between the consumption of saturated fatty acids of ruminant meat and the incidence of chronic diseases in humans substantiates efforts to modify its lipid profile. However, altering the lipid profile of ruminant meat could affect its quality attributes…

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Fatty acid composition and oxidative stability of lambs’ meat as affected by a bioflavonoid antioxidant and fat sources

  • 2012
  • Issue: 5
  • Volume: 42
K.E. Booyens, O.B. Einkamerer, A. Hugo, H.J. van der Merwe, S.C. Slippers & M.D. Fair Page: 483 - 487

A study was conducted to investigate the effects of a synthetic or natural antioxidant and fat saturation, in a standard feedlot diet, on fatty acid composition and oxidative stability of lamb. The four dietary treatments consisted of the same basal…

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