ArticleFood science of animal resources2020
Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Antimicrobial peptide CAP18 as a natural alternative to antibiotics: effects on gut health, immunity, and meat quality in broiler chickens.BMC veterinary research · 2026Article
- An investigation on glutathione derived from spinach and red cabbage leaves and their effects of adding to meat patties.Saudi journal of biological sciences · 2023Article
- Article
- Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat.Molecules (Basel, Switzerland) · 2021Article
- Functional Meat Products as Oxidative Stress Modulators: A Review.Advances in nutrition (Bethesda, Md.) · 2021Review
- Nutritional significance of amino acids, vitamins and minerals as nutraceuticals in poultry production and health - a comprehensive review.The veterinary quarterly · 2020Review
- Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products.Food science of animal resources · 2020Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18°C for six months. Nuggets were prepared and stored at -18°C for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH
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Registered trials
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