Effect of dietary supplementation of garlic and vitamin E on lipid and protein oxidation in common carp meat during different storage times
This study was conducted to investigate the effects of dietary garlic powder and vitamin E supplement for 6 weeks on lipid and protein oxidation markers in nonfrozen and frozen carp meat at various time intervals. Fish were divided into four groups: Group 1 served as control; Group 2 and 3 received...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2016-06-01
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| Series: | The Iranian Journal of Veterinary Science and Technology |
| Subjects: | |
| Online Access: | https://ijvst.um.ac.ir/article_28757_d3a1976070f796c8febf849198c97329.pdf |