科研之友
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摘要
An important field of research today is the control of biological damages such as oxidative stress and oxidative rancidity caused by free radicals. Natural antioxidants can be used because of their health benefits against oxidative stress which is involved in the pathology of several diseases in living organisms. Moreover, antioxidants have been used in the food industry to prevent oxidative rancidity which represents one of the major causes of food deterioration. Poultry meat is particular susceptible to lipid oxidation due to its high content in polyunsaturated fatty acids. Over the last several years much attention has been focused on herbs, spices, plants and especially aromatic plants like oregano, rosemary, thyme and saffron which are traditionally used in folk medicine. These plants have many bioactive compounds and particularly polyphenols which are known for their antioxidative capacity. Therefore, they have been used in poultry diets as a simple and convenient strategy to introduce natural antioxidants into meat. Nowadays, the consumer demand for natural products has created an interest in the use of plant derived antioxidants in poultry nutrition.
- 出版日期2012-8
