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Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

Meat Science, ISSN: 0309-1740, Vol: 85, Issue: 4, Page: 779-784
2010
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The antioxidant potential of selected plant extracts was assessed in vitro and in vivo experiments on pork. In the in vitro experiment, the anti-oxidative capacity of ethanol–water extract of Melissa officinalis (MW), ethanol–propylene–glycol extracts of M. officinalis (MP), Origanum vulgaris (O) and Salvia officinalis (S) at different dilutions was analysed. Furthermore a 2% essential oil concentrate was added to Origanum (OSi) and Salvia (SSi). In the two in vivo experiments in total 104 Slovak White Meaty pigs were fed with plant extracts (MW and O) at different doses with/without additional vitamin E.

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