Rey, A I <br/><br/>
Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.  [electronic resource] 

 -  Poultry science  Jun 2015 
 - 1259-69 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.3382/ps/pev091  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed--analysis<br/>Animals<br/>Antioxidants--metabolism<br/>Color<br/>Diet--veterinary<br/>Dietary Supplements--analysis<br/>Dose-Response Relationship, Drug<br/>Fatty Acids--metabolism<br/>Female<br/>Food Quality<br/>Meat--analysis<br/>Pectoralis Muscles--physiology<br/>Random Allocation<br/>Thiobarbituric Acid Reactive Substances--metabolism<br/>Turkeys--metabolism<br/>Vitamin E--metabolism<br/>Vitamins--metabolism<br/>alpha-Tocopherol--blood