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The Scientific World Journal
Volume 2013, Article ID 616098, 8 pages
http://dx.doi.org/10.1155/2013/616098
Review Article

Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production

Department of Animal Pathology, Veterinary Faculty, University of Santiago de Compostela, Campus Universitario, 27002 Lugo, Spain

Received 20 August 2013; Accepted 12 September 2013

Academic Editors: J. J. Loor and A. J. Soler

Copyright © 2013 Cristina Castillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [20 citations]

The following is the list of published articles that have cited the current article.

  • A. Abuelo, J. Hernández, J. L. Benedito, and C. Castillo, “The importance of the oxidative status of dairy cattle in the periparturient period: revisiting antioxidant supplementation,” Journal of Animal Physiology and Animal Nutrition, 2014. View at Publisher · View at Google Scholar
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  • Thiago de Jesus do Carmo, Vanessa Peripolli, João Batista Gonçalves Costa Jr, Candice Bergmann Tanure, Maria Clorinda Soares Fioravanti, João Restle, Liris Kindlein, and Concepta McManus, “Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments,” Revista Brasileira de Zootecnia, vol. 46, no. 2, pp. 138–146, 2017. View at Publisher · View at Google Scholar
  • Eleni Tsiplakou, Mahmoud A.M. Abdullah, Mavrommatis Alexandros, Marianna Chatzikonstantinou, Dimitris Skliros, Kyriaki Sotirakoglou, Emmanouil Flemetakis, Nikolaos E. Labrou, and George Zervas, “The effect of dietary Chlorella pyrenoidosa inclusion on goats milk chemical composition, fatty acids profile and enzymes activities related to oxidation,” Livestock Science, 2017. View at Publisher · View at Google Scholar
  • Andrzej Półtorak, Małgorzata Moczkowska, Jarosław Wyrwisz, and Agnieszka Wierzbicka, “Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle,” Journal of Veterinary Research, vol. 61, no. 1, 2017. View at Publisher · View at Google Scholar
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  • Cristina Castillo, Angel Abuelo, and Joaquín Hernández, “Biotechnological Approaches to Improve Sustainable Milk and Meat Yield in Bovines,” Reference Module in Food Science, 2017. View at Publisher · View at Google Scholar
  • Flávia Santi Stefanello, Ana Paula Burin Fruet, Francielle Trombetta, Patrícia Alves Franco da Fonseca, Mariana dos Santos da Silva, Simone Stefanello, and José Laerte Nörnberg, “Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain,” Meat Science, 2018. View at Publisher · View at Google Scholar
  • Małgorzata Korzeniowska, Bożena Króliczewska, and Wiesław Kopeć, “Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage,” Journal of Chemistry, vol. 2018, pp. 1–12, 2018. View at Publisher · View at Google Scholar
  • Matthew J. Kuhn, Vengai Mavangira, Jeffery C. Gandy, and Lorraine M. Sordillo, “Production of 15-F 2t -isoprostane as an assessment of oxidative stress in dairy cows at different stages of lactation,” Journal of Dairy Science, 2018. View at Publisher · View at Google Scholar
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