Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues.

@article{Papageorgiou2003EffectOD,
  title={Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues.},
  author={George Z. Papageorgiou and Nikolaos A Botsoglou and Alexander Govaris and Ilias Giannenas and Stavros Iliadis and Evropi N Botsoglou},
  journal={Journal of animal physiology and animal nutrition},
  year={2003},
  volume={87 9-10},
  pages={324-35}
}
Twenty-five 12-week-old turkeys randomly divided into five groups were given a basal diet, or a basal diet supplemented with 200 mg alpha-tocopheryl acetate/kg, or 100 mg oregano oil/kg or 200 mg oregano oil/kg, or 100 mg oregano oil plus 100 mg alpha-tocopheryl acetate/kg diet, for 4 weeks prior to slaughter. Breast, thigh, liver and heart tissues were subjected to iron-induced lipid oxidation, the extent of which was determined by third-order derivative spectrophotometry. Results showed that… CONTINUE READING

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