Analytical Software (2008) Statistix 9 User's Manual. (Tallahassee, U.S.A., Analytical Software).
Ao, T., Pierce, J.L., Power, R., Pescatore, A.J., Cantor, A.H., Dawson, K.A., and Ford, M.J. (2009) Effects of feeding different forms of zinc and copper on the performance and tissue mineral content of chicks. Poultry Science, 88:2171–2175.
Ao, T., Pierce, J.L., Pescatore, A.J., Cantor, A.H., Dawson, K.A., Ford, M.J., and Shafer, B.J. (2007) Effects of organic zinc and phytase supplementation in a maize-soybean meal diet on the performance and tissue zinc content of broiler chicks. British Poultry Science, 48: 690–695.
AOCS (2007) Official Methods and Recommended Practices of the AOCS. 6th ed. (Champaign, U.S.A, American Oil Chemists’ Society Press).
Ayala, A., Muñoz, M.F., and Argüelles, S. (2014) Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxidative Medicine and Cellular Longevity, 2014: 438–469.
Belitz, H.D., Grosch, W, and Schieberle, P. (2009) Lipids. In: Food Chemistry, pp:158–245. (Berlin, Germany, Springer Press).
Bondet, V., Cuvelier, M.E., and Berset, C. (2000) Behavior of phenolic antioxidants in a partitioned medium: Focus on linoleic acid peroxidation induced by iron/ascorbic acid system. Journal of the American Oil Chemists' Society, 77: 813–818.
Braughler, J.M., Duncan, L.A., and Chase, R.L. (1986) The involvement of iron in lipid peroxidation. Importance of ferric to ferrous ratios in initiation. Journal of Biological Chemistry, 261: 10282–10289.
Cabel, M.C., Waldroup, P.W., Shermer, W.D., and Calabotta, D.F. (1988) Effects of Ethoxyquin Feed Preservative and Peroxide Level on Broiler Performance. Poultry Science, 67: 1725–1730.
Cao, J., Henry, P.R., and Guo, R. (2000) Chemical characteristics and relative bioavailability of supplemental organic zinc sources for poultry and ruminants. Journal of Animal Science, 78: 2039–2054.
Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. (2014) Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promoting antioxidant enzyme activity. Poultry Science, 93: 1561–1570.
Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. (2015) Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers through dietary antioxidant regimens. British Poultry Science, 56: 304–314.
Dibner, J.J., Atwell, C.A., Kitchell, M.L., Shermer, W.D., and Ivey, F.J. (1996) Feeding of oxidised fats to broilers and swine: effect on enterocyte turnover, hepatocyte proliferation and the gut associated lymphoid tissue. Animal Feed Science Technology, 62: 1–13.
Edens, F.W., and Gowdy, K.M. (2004) Selenium sources and selenoproteins in practical poultry production. in: Lyons, T.P. & Jacques, K.A. (Eds)
Nutritional Biotechnology in the Feed and Food Industries
, pp. 35–55 (Nottingham, United Kingdom, Nottingham University Press).
Engberg, R.M., Lauridsen, C., Jensen, S.K., and Jakobsen, K. (1996) Inclusion of oxidised vegetable oil in broiler diets: Its influence on nutrient balance and on antioxidative status of broilers. Poultry Science, 75: 1003–1011.
Fei, C.S. (1995) The detrimental effects of feeding oxidised fats to animals. in: ASA Technical Bulletin, pp 021-1995.
Heindl, J., Ledvinka, Z., Englmaierová, M., Zita, L., and Tůmová, E. (2010) The effect of dietary selenium sources and levels on performance, selenium content in muscle and glutathione peroxidase activity in broiler chickens. Czech Journal of Animal Science, 55: 572–578.
Hussein, A.S., and Kratzer, F.H. (1982) Effect of rancidity on the feeding value of rice bran for chickens. Poultry Science, 61: 2450–2455.
Ingold, K. (1962) Metal catalysis. in: Proceedings of the Symposium on foods: Lipids and their Oxidation, pp. 93–98. (Westport, U.S.A., Avi Publishing Co.).
Inoue, T., Kurashige, A., Minetoma, T., and Shigyo, F. (1984) Nutritional effect of oxidised soybean oil in broiler diet. Proceedings of the XVII World's Poultry Congress, 1984: 368–369.
Jankowski, J., Zdunczyk, Z., Koncicki, A., Juskiewicz, J., and Faruga, A. (2000) The response of turkeys to diets containing oxidised fat of differing degree of oxidation. Journal of Animal Feed Science, 9: 363–370.
Jensen, C., Engberg, R., Jacobsen, K., Skibsted, L.H., and Bertelsen, G. (1997) Influence of the oxidative quality of dietary oil on broiler meat storage stability. Meat Science, 47: 211–222.
Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L., and Johnson, D.E. (2003) Effects of calcium salts on beef longissimus quality. Meat Science, 64: 299–308.
Lin, C.F., Asghar, A., Gray, J.I., Buckley, D.J., Booren, A.M., Crackel, R.L., and Flegal, C.J. (1989) Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability. British Poultry Science, 30: 855–864.
Maestre, R., Pazos, M., Iglesias, J., and Medina, I. (2009) Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin. Journal of Agricultural and Food Chemistry, 57: 9190–9196.
Matsuda, T., Tao, H., Goto, M., Yamada, H., Suzuki, M., and Wu, Y. (2013) Lipid peroxidation-induced DNA adducts in human gastric mucosa. Carcinogenesis, 34: 121–127.
Narasimhamurthy, K., and Raina, P.L. (1999) Long term feeding effects of heated and fried oils on lipids and lipoproteins in rats. Molecular Cell Biochemistry, 195: 143–153.
National Research Council (1994)
Nutrient Requirements of Poultry
. 9th rev. ed. (Washington DC, U.S.A., National Academy Press).
Ruiz, J.A., Perez-Vendrell, A.M., and Esteve-Garcia, E. (2000) Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat. British Poultry Science, 41: 163–137.
Schultz, H.W., Day, E.A., and Sinnhuber, R.O. (1962)
Lipid and their oxidation
. (Westport, U.S.A., The AVI Publishing Company).
Sheehy, P.J.A., Morrissey, P.A., and Flynn, A. (1994) Consumption of thermally-oxidised sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation. British Journal of Nutrition, 71: 53–65.
Tavárez, M.A., Boler, D.D., Bess, K.N., Zhao, J., Yan, F., and Dilger, A.C. (2011) Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation. Poultry Science, 90: 922–30.
Wiseman, J. (1999) Optimizing the role of fats in diet formulation. Proceedings of the Australian Poultry Science Symposium, 1999: 8–15.
Wong, D. (1989)
Mechanism and Theory in Food Chemistry
. (New York, U.S.A., Van Nostrand Reinhold Press).
Yaroshenko, F.O., Surai, P.F., Yaroshenko, Y.F., Karadas, F., and Sparks, N.H.C. (2004) Theoretical background and commercial application of production of Se-enriched chicken. Proceedings of XXII World's Poultry Congress, 2004: 845–846.
Zdunczyk, Z., Jankowski, J., and Koncicki, A. (2002) Growth performance and physiological state of turkeys fed diets with higher content of lipid oxidation products, selenium, vitamin E and vitamin A. World's Poultry Science Journal, 58: 357–364.