Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality.

@article{Young2003AscorbicAA,
  title={Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality.},
  author={Jette Feveile Young and Jan Stagsted and S\oren Krogh Jensen and A H Karlsson and Poul Henckel},
  journal={Poultry science},
  year={2003},
  volume={82 8},
  pages={1343-51}
}
In order to ameliorate a negative effect of stress on meat quality characteristics, chickens were fed a diet supplemented with a combination of ascorbic acid (1,000 ppm) and alpha-tocopherol (200 ppm) or oregano (3%), which has a high content of antioxidants. Chickens were slaughtered by cervical dislocation in the stable (no stress) or after transport and… CONTINUE READING