References
- Decker E, Faustman C: Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality 2000.
- Halliwell B: Reactive species and antioxidants. redox biology is a fundamental theme of aerobic life. Plant Physiol 2006, 141, 312–322.
- Mingu K, Hyun-Joo K, Aera J, Dong-Keun G, Gwan-Sik Y, Cheorun J: Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle. Korean J Agric Sci 2012, 39, 61–68.
- Chen G, Wu J, Li C: Effect of different selenium sources on production performance and biochemical parameters of broilers. J Anim Physiol Anim Nutr 2014, 98, 747–754.
- Naji TA, Issoufou A, Abbas S, Zhao RY: Phytosterol supplementation improves antioxidant enzymes status and broiler meat quality. Pakistan J Food Sci 2013, 163–171.
- Burk RF: Selenium, an antioxidant nutrient. Nutrition in Clinical Care 2002, 5, 75–79.
- Pirsljin J, Milinkovic Tur S, Beer Ljubic B, Zdelar-Tuk M, Poljicak-Milas N: Influence of organic selenium food supplements on age-related changes on antioxidant system in thigh muscle of broiler chicken. Biochem J 2006, 21, 539–541.
- Wu DJ, Pan H J, Wang ZG, Peng ZQ, Zhao LY, Zhang YW: Effect of maternal selenium and methionine on poultry products (egg and meat) qualities and oxidative stability. In Soybean and Nutrition; InTech 2011.
- Kuricová S, Boldižárová K, Grešáková L, Bobček R, Levkut M, Coughlan L: Chicken selenium status when fed a diet supplemented with Se-yeast. Acta Vet Brno 2003, 72, 339–346.
- Mahmoud KZ, Edens FW: Influence of selenium sources on age-related and mild heat stress-related changes of blood and liver glutathione redox cycle in broiler chickens (Gallus domesticus). Comp Biochem Physiol Part B: Biochem Molecul Biol 2003, 136, 921–934.
- Mosharov E, Cranford MR, Banerjee R: The Quantitatively Important relationship between homocysteine metabolism and glutathione synthesis by the transsulfuration pathway and its regulation by redox changes. Biochemistry 2000, 39, 13005–13011.
- Baker DH: Comparative Species utilization and toxicity of sulfur amino acids. J Nutrition 2006, 136, 1670S-1675S.
- Petracci M, Cavani C: Muscle growth and poultry meat quality issues. Nutrients 2011, 4, 1–12.
- Sacchetti G, Di Mattia C, Pittia P, Martino G: Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat. Meat Sci 2008, 80, 1081–1085.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C: Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999, 26, 1231–1237.
- Steinberg IM, Milardović S: Chromogenic radical based optical sensor membrane for screening of antioxidant activity. Talanta 2007, 71, 1782–1787.
- Jang A, Liu X-D, Shin M-H, Lee B-D, Lee S-K, Lee J-H, Jo C: Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult Sci 2008, 87, 2382–2389.
- Benzie IFF, Strain JJ: The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytic Biochem 1996, 239, 70–76.
- Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ: Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations. J Anim Sci 2011, 89, 3759–3768.
- Aebi H: Catalase in HU Bergmeyer (ED) methods in enzymatique analysis. Verlag Chem 1983, 273–286.
- Hernández P, Zomeño L, Ariño B, Blasco A: Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Sci 2004, 66, 525–529.
- Renerre M, Dumont F, Gatellier P: Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci 1996, 43, 111–121.
- Pušić I, Ljubić BB, Lazarus MV, Radin L, Janječić Z, Bedeković D, Križek I, Jurčević J, Aladrović J: Dietary organic selenium supplementations affect oxidative stability of chilled and frozen chicken meat. J Food Nutr Res 2018, 57, 274–283.
- Renerre M, Poncet K, Mercier Y, Gatellier P, Métro B: Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. J Agric Food Chem 1999, 47, 237–244.
- Pérez-Jiménez J, Saura-Calixto F: Literature data may underestimate the actual antioxidant capacity of cereals. J Agric Food Chem 2005, 53, 5036–5040.
- Serpen A, Gökmen V, Fogliano V: Total antioxidant capacities of raw and cooked meats. Meat Sci 2012, 90, 60–65.
- Brand-Williams W, Cuvelier ME, Berset C: Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol 1995, 28, 25–30.
- Mei L, Crum AD, Decker EA: Development of lipid oxidation and inactivation of antioxidant enzymes in cooked pork and beef. J Food Lipids 1994, 1, 273–283.
- Roginsky V, Lissi E: Review of methods to determine chain-breaking antioxidant activity in food. Food Chem 2005, 92, 235–254.
- Wang YB, Xu BH: Effect of different selenium source (sodium selenite and selenium yeast) on broiler chickens. Anim Feed Sci Technol 2008, 144, 306–314.
- Wolffram S, Berger B, Grenacher B, Scharrer E: Transport of selenoamino acids and their sulfur analogues across the intestinal brush border membrane of pigs. J Nutr 1989, 119, 706–712.
- Korzeniowska M, Króliczewska B, Kopeć W: Effect of dietary selenium on protein and lipid oxidation and the antioxidative potential of selected chicken culinary parts during frozen storage. J Chem 2018, 2018, 1–12.
- Stangierski J, Lesnierowski G: Nutritional and health-promoting aspects of poultry meat and its processed products. World’s Poult Sci J 2015, 71, 71–82.
- Juskiewicz J, Jankowski J, Zielinski H, Zdunczyk Z, Mikulski D, Antoszkiewicz Z, Kosmala M, Zdunczyk P: The fatty acid profile and oxidative stability of meat from turkeys fed diets enriched with n-3 polyunsaturated fatty acids and dried fruit pomaces as a source of polyphenols. PLoS ONE 2017, 12, e0170074.
- Kikusato M, Toyomizu M: Differential effects of heat stress on oxidative status of skeletal muscle with different muscle fibre compositions in broiler chicken. J Anim Feed Sci 2019, 28, 78–82.
- Chan KM, Decker EA, Feustman C: Endogenous skeletal muscle antioxidants. Crit Rev Food Sci Nutr 1994, 34, 403–426.
- Decker EA, Zhimnin X: Minimizing rancidity in muscle foods. Food Technol 1998, 52, 54–59.
- Gatellier P, Mercier Y, Renerre M: Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of charolais bovine meat. Meat Sci 2004, 67, 385–394.
- Brigelius-Flohé R: Tissue-specific functions of individual glutathione peroxidases. Free Radic Biol Med 1999, 27, 951–965.
- Surai PF: Selenium in poultry nutrition 1. antioxidant properties, deficiency and toxicity. World’s Poult Sci J 2002, 58, 333–347.
- Wang YX, Zhan XA, Yuan D, Zhang XW, Wu RJ: Effects of selenomethionine and sodium selenite supplementation on meat quality, selenium distribution and antioxidant status in broilers. Czech J Anim Sci 2011, 56, 305–313.
- Daun C, Åkesson B: Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb. Food Chem 2004, 85, 295–303.
- Pradhan AA, Rhee KS, Hernández P: Stability of catalase and its potential role in lipid oxidation in meat. Meat Sci 2000, 54, 385–390.