Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner - Hager-Theodorides, Ariadne L.; Massouras, Theofilos; Simitzis, Panagiotis E.; Moschou, Katerina; Zoidis, Evangelos; Sfakianaki, Eleni; Politi, Katerina; Charismiadou, Maria; Goliomytis, Michael; Deligeorgis, Stelios (Foods, 2021)
Keywords: acetates; Acetic acid; Acyl-CoA oxidase; Adiponectin; Adipose tissue; antioxidant activity; Antioxidants; breast meat; Breast muscle; breasts; broiler chickens; chicken meat; Cholesterol; citrus flavanones; Citrus fruits; Defense; Design of experiments; Disulfide reductase; disulfides; dose response; Experimental design; FA beta-oxidation; fatty acid composition; Fatty acids; Fatty-acid synthase; Feed additives; feed supplements; flavanones; Flavonoids; Food science; Gene expression; Gene regulation; Genes; Glutathione; hepatic gene expression; Hesperidin; Inflammation; Lipid metabolism; Lipids; Liver; Meat; Metabolic syndrome; Molecular modelling; Muscles; naringin; Oxidation; peroxisome proliferator-activated receptor alpha; Polyunsaturated fatty acids; Poultry; Reagents; Reductases; slaughter; Supplements; Thigh; Tocopherol; Vitamin E; United States--US; Japan; Germany; FA beta-oxidation; fatty acids; antioxidants; citrus flavanones; glutathione; lipid metabolism; hepatic gene expression