Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

키워드

참고문헌 (33)

1. Papuc C, "Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products : a review", Food Sci Food Saf, 16, pp.96~123 (2017)[DOI]
2. Karakaya M, "Use of natural antioxidants in meat and meat products", J. Food Sci Eng, 1(1), pp.10~ (2011)
3. Yi AG, "Hydroperoxide formation in different lean meats", Food Chem, 141, pp.2656~2665 (2013)[DOI]
4. Moroney NC, "Addition of seaweed(Laminaria digitata)extracts containing laminarin and fucoidan to porcine diets : influence on the quality and shelf-life of fresh pork", Meat Sci, 92, pp.423~429 (2012)[DOI]
5. Rajauria G, "Antimicrobial, antioxidant and free radical‐scavenging capacity of brown seaweed Himanthalia elongata from western coast of ireland", J Food Biochem, 37, pp.322~335 (2013)[DOI]
6. Sun B, "Effects of Lycopene supplementation in both maternal and offspring diets on growth performance, antioxidant capacity and biochemical parameters in chicks", J Anim Physiol Anim Nutr, 99, pp.42~49 (2015)[DOI]
7. Dorman HJD, "Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs", Food Chem, 83, pp.255~262 (2003)[DOI]
8. An BK, "Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs", Ital J Anim Sci, 18, pp.630~635 (2019)[DOI]
9. Chung SH, "Effects of dietary tomato processing byproducts on pork nutrient composition and loin quality of pig", Asian J Anim Vet Adv, 9, pp.775~781 (2014)[DOI]
10. Correia CS, "Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs", J Anim Physiol Anim Nutr, 101, pp.1215~1226 (2017)[DOI]
11. Bridi AM, "Pork meat evaluation" (2009), Midigraft
12. Boccard R, "Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities’(CEC)beef production research programme", Livest Prod Sci, 8, pp.385~397 (1981)[DOI]
13. Juncher D, "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork", Meat Sci, 58, pp.347~357 (2001)[DOI]
14. Brand-Williams W, "Use of a free radical method to evaluate antioxidant activity", LWT-Food Sci Technol, 28, pp.25~30 (1995)[DOI]
15. Li W, "Free radical scavenging properties and phenolic content of Chinese black-grained wheat", J Agric Food Chem, 53, pp.8533~8536 (2005)[DOI]
16. Patience JF, "A review of feed efficiency in swine : biology and application", J Anim Sci Biotechnol, 6, pp.33~ (2015)[DOI]
17. Chung SH, "Effects of dietary tomato processing byproducts on pork nutrient composition and loin quality of pigs", Asian J Anim Vet Adv, 9, pp.775~781 (2014)[DOI]
18. Latorre MA, "Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight", Meat Sci, 65, pp.1369~1377 (2003)[DOI]
19. Lindahl G, "Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs", Meat Sci, 59, pp.141~151 (2001)[DOI]
20. Karamucki T, "The influence of myoglobin on the colour of minced pork loin", Meat Sci, 94, pp.234~238 (2013)[DOI]
21. Rowe LJ, "Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain", J Anim Sci, 82, pp.3254~3266 (2004)[DOI]
22. Simitzis PE, "The effects of dietary oregano oil supplementation on pig meat characteristics", Meat Sci, 84, pp.670~676 (2010)[DOI]
23. "American Meat Science Association's meat colour measurement guidelines" (2012)[URL]
24. Sindelar JJ, "Strategies to eliminate atypical aromas and flavors in sow loins-part II : consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate", Meat Sci, 65, pp.1223~1230 (2003)[DOI]
25. Joseph S, "Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage", J Food Sci Technol, 51, pp.3208~3216 (2014)[DOI]
26. Krinsky NI, "The antioxidant and biological properties of the carotenoids", Ann NY Acad Sci, 854, pp.443~447 (1998)[DOI]
27. I.S. Kim, "Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties", Animal Bioscience, 26(9), pp.1339~1346 (2013), 아세아·태평양축산학회[DOI]
28. Pajk T, "Efficiency of apples, strawberries, and tomatoes for reduction of oxidative stress in pigs as a model for humans", Nutrition, 22, pp.376~384 (2006)[DOI]
29. Balakrishnan B, "In vitro antioxidant and antibacterial properties of hydroLysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods", Biodegradation, 22, pp.287~295 (2011)[DOI]
30. Borras C, "Mitochondria from females exhibit higher antioxidant gene expression and lower oxidative damage than males", Free Radic Biol Med, 34, pp.546~552 (2003)[DOI]
31. Tudus PM, "Estrogen and gender effects on muscle damage, inflammation, and oxidative stress", Can J Appl Physiol, 25, pp.274~287 (2000)[DOI]
32. Liu Y, "Evaluation of sex specificity on oxidative stress induced in lungs of mice irradiated by 12C6+ ions", Nucl Sci Tech, 19, pp.17~21 (2008)[DOI]
33. Shahidi F, "Lipid oxidation and improving the oxidative stability", Chem Soc Rev, 39, pp.4067~4079 (2010)[DOI]

관련 논문AI추천