{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T23:29:23Z","timestamp":1791588563678,"version":"4.3.4"},"reference-count":64,"publisher":"Elsevier BV","issue":"12","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,8,13]],"date-time":"2024-08-13T00:00:00Z","timestamp":1723507200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008223","name":"Universidade Federal do Paran\u00e1","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008223","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Poultry Science"],"published-print":{"date-parts":[[2024,12]]},"DOI":"10.1016\/j.psj.2024.104234","type":"journal-article","created":{"date-parts":[[2024,8,24]],"date-time":"2024-08-24T19:57:13Z","timestamp":1724529433000},"page":"104234","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat"],"prefix":"10.1016","volume":"103","author":[{"given":"Caio","family":"Tellini","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2367-4705","authenticated-orcid":false,"given":"Laura Adriane de Moraes","family":"Pinto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Felipe de Souza","family":"Evangelista","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isadora Pegoraro","family":"Pallaoro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatriz Tiemi","family":"Onishi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bianca Roldan","family":"Lara","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"James Barbosa","family":"da Silva","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jovanir In\u00eas M\u00fcller","family":"Fernandes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.psj.2024.104234_bib0001","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.psj.2021.101584","article-title":"Essential oils and their nanoemulsions as green alternatives to antibiotics in poultry nutrition: A comprehensive review","volume":"101","author":"Abd El-Hack","year":"2022","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0002","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.psj.2022.101696","article-title":"Alternatives to antibiotics for organic poultry production: types, modes of action and impacts on bird's health and production","volume":"101","author":"Abd El-Hack","year":"2022","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0003","doi-asserted-by":"crossref","first-page":"3850","DOI":"10.3382\/ps\/pez099","article-title":"Peppermint and its respective active component in diets of broiler chickens: growth performance, viability, economics, meat physicochemical properties, and carcass characteristics","volume":"98","author":"Abdel-Wareth","year":"2019","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0004","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4061\/2010\/479485","article-title":"Effect of dietary supplementation of organic acids on performance, intestinal histomorphology, and serum biochemistry of broiler chicken","volume":"2010","author":"Adil","year":"2010","journal-title":"Vet. Med. Int."},{"key":"10.1016\/j.psj.2024.104234_bib0005","first-page":"68","article-title":"Effect of some organic acids and essential oils as feed additives on growth performance, immune response and carcass quality of Japanese quail","volume":"51","author":"Ali","year":"2016","journal-title":"Alex. J. Vet. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0006","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.tifs.2015.12.001","article-title":"Essential oils as additives in biodegradable films and coatings for active food packaging","volume":"48","author":"Atar\u00e9s","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.psj.2024.104234_bib0007","doi-asserted-by":"crossref","first-page":"243","DOI":"10.3382\/ps.2012-02409","article-title":"Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat","volume":"92","author":"Avila-Ramos","year":"2013","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0008","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1590\/S1415-52731999000200001","article-title":"Free radicals and the main dietary antioxidants","volume":"12","author":"Bianchi","year":"1999","journal-title":"Revista de Nutri\u00e7\u00e3o"},{"key":"10.1016\/j.psj.2024.104234_bib0009","doi-asserted-by":"crossref","first-page":"1692","DOI":"10.1590\/0103-8478cr20131256","article-title":"Fontes e n\u00edveis de sel\u00eanio sobre a qualidade da carne do peito de frangos de corte","volume":"44","author":"Boiago","year":"2014","journal-title":"Ciencia Rural"},{"key":"10.1016\/j.psj.2024.104234_bib0010","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.meatsci.2015.12.012","article-title":"Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display","volume":"114","author":"Cardoso","year":"2016","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0011","article-title":"Performance, carcass variables, and meat quality of broilers supplemented with dietary Mexican oregano oil","volume":"21","author":"C\u00e1zares-Gallegos","year":"2019","journal-title":"Revista Brasileira de Ciencia Avicola \/Braz. J. Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0012","doi-asserted-by":"crossref","first-page":"1597","DOI":"10.1016\/j.foodchem.2012.04.069","article-title":"Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach","volume":"136","author":"Chan","year":"2013","journal-title":"Food Chem"},{"key":"10.1016\/j.psj.2024.104234_bib0013","first-page":"1","article-title":"Antioxidant Activities of essential oils and their major components in scavenging free radicals, inhibiting lipid oxidation and reducing cellular oxidative stress","volume":"28","author":"Chen","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.psj.2024.104234_bib0019","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2021.108463","article-title":"Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products","volume":"176","author":"da Silva","year":"2021","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0014","doi-asserted-by":"crossref","first-page":"51","DOI":"10.17221\/54\/2016-CJAS","article-title":"Effect of \u201cwooden breast\u201d appearance on poultry meat quality, histological traits, and lesions characterization","volume":"62","author":"Dalle Zotte","year":"2017","journal-title":"Czech J. Anim. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0015","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/ani11030610","article-title":"A comparison study of the caecum microbial profiles, productivity and production quality of broiler chickens fed supplements based on medium chain fatty and organic acids","volume":"11","author":"Dauksiene","year":"2021","journal-title":"Animals"},{"key":"10.1016\/j.psj.2024.104234_bib0016","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.114484","article-title":"Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast","volume":"176","author":"de Moraes Pinto","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.psj.2024.104234_bib0017","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.meatsci.2017.04.002","article-title":"Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers","volume":"130","author":"de Oliveira Monteschio","year":"2017","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0018","doi-asserted-by":"crossref","first-page":"4782","DOI":"10.1002\/jsfa.10537","article-title":"Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlot","volume":"100","author":"de Oliveira Monteschio","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.psj.2024.104234_bib0020","first-page":"1","article-title":"New alternatives for improving and assessing the color of dark\u2013cutting beef \u2013 a review","volume":"79","author":"de Sousa Ribeiro","year":"2022","journal-title":"Sci. Agric."},{"key":"10.1016\/j.psj.2024.104234_bib0021","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.foodres.2014.06.022","article-title":"Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review","volume":"64","author":"Falowo","year":"2014","journal-title":"Food Res. Int."},{"key":"10.1016\/j.psj.2024.104234_bib0022","first-page":"103","article-title":"How did antibiotic growth promoters increase growth and feed efficiency in poultry?","author":"Fern\u00e1ndez Miyakawa","year":"2024","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib65","doi-asserted-by":"crossref","first-page":"725","DOI":"10.1590\/1806-9061-2017-0521","article-title":"Broiler pre-slaughter water diet with grass lemongrass (Cymbopogon Citratus Stapf)","volume":"19","author":"Garcia","year":"2017","journal-title":"Braz. J. Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0023","doi-asserted-by":"crossref","first-page":"555","DOI":"10.3382\/japr.2006-00116","article-title":"Effect of formic acid and plant extracts on growth, nutrient digestibility, intestine mucosa morphology, and meat yield of broilers","volume":"16","author":"Garc\u00eda","year":"2007","journal-title":"J. Applied Poult. Res."},{"key":"10.1016\/j.psj.2024.104234_bib0024","doi-asserted-by":"crossref","unstructured":"Halliwell, B., R. Aeschbacht, J. Loligert, and O. I. Aruoma. 1995. The characterization of antioxidants.","DOI":"10.1016\/0278-6915(95)00024-V"},{"key":"10.1016\/j.psj.2024.104234_bib0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107889","article-title":"CIELAB color paths during meat shelf life","volume":"157","author":"Hern\u00e1ndez Salue\u00f1a","year":"2019","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0026","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0309-1740(98)00034-5","article-title":"Reference methods for the assessment of physical characteristics of meat","volume":"49","author":"Honikel","year":"1998","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0027","doi-asserted-by":"crossref","DOI":"10.3390\/ani11041038","article-title":"Potential application of cornelian cherry extract on broiler chickens: Growth, expression of antioxidant biomarker and glucose transport genes, and oxidative stability of frozen meat","volume":"11","author":"Ibrahim","year":"2021","journal-title":"Animals"},{"key":"10.1016\/j.psj.2024.104234_bib0028","doi-asserted-by":"crossref","first-page":"789","DOI":"10.14202\/vetworld.2020.789-795","article-title":"Effects of using essential oil of Lavandula stoechas in quail feed on growth performance, carcass characteristics, meat quality, and health status","volume":"13","author":"Laghouati","year":"2020","journal-title":"Vet. World"},{"key":"10.1016\/j.psj.2024.104234_bib0029","doi-asserted-by":"crossref","unstructured":"Lakshmi, K. V., and G. Shyam Sunder. 2013. Supplementation of lactic acid and citric acid in diets replacing antibiotic and its influence on broiler performance, meat yield and immune response up to 42 days of age.","DOI":"10.5958\/0974-8180.2016.00013.1"},{"key":"10.1016\/j.psj.2024.104234_bib0030","first-page":"e14278","article-title":"Essential oils of aromatic and medicinal plants play a role in food safety","volume":"46","author":"Laranjo","year":"2019","journal-title":"J Food Process Preserv."},{"key":"10.1016\/j.psj.2024.104234_bib0031","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1371\/journal.pone.0272852","article-title":"Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes","volume":"17","author":"Leite","year":"2022","journal-title":"PLoS One"},{"key":"10.1016\/j.psj.2024.104234_bib0032","first-page":"499","article-title":"Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn","volume":"4","author":"Li","year":"2009","journal-title":"Cent. Eur. J. Biol."},{"key":"10.1016\/j.psj.2024.104234_bib0033","doi-asserted-by":"crossref","first-page":"1414","DOI":"10.1111\/asj.12782","article-title":"Effects of a protected inclusion of organic acids and essential oils as antibiotic growth promoter alternative on growth performance, intestinal morphology and gut microflora in broilers","volume":"88","author":"Liu","year":"2017","journal-title":"Anim. Sci. J."},{"key":"10.1016\/j.psj.2024.104234_bib0034","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2019.106771","article-title":"Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products","volume":"107","author":"Liu","year":"2020","journal-title":"Food Contr."},{"key":"10.1016\/j.psj.2024.104234_bib0035","doi-asserted-by":"crossref","first-page":"366","DOI":"10.3382\/ps.2009-00130","article-title":"Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat","volume":"89","author":"Luna","year":"2010","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0037","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.lwt.2011.07.031","article-title":"Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes","volume":"45","author":"Mohamed","year":"2012","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.psj.2024.104234_bib0038","doi-asserted-by":"crossref","first-page":"2726","DOI":"10.3382\/ps.2010-00738","article-title":"Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat","volume":"89","author":"Narciso-Gayt\u00e1n","year":"2010","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0039","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2022.e12094","article-title":"Growth performance and carcass traits of two commercial broiler strains fed diet supplemented with essential oils","volume":"8","author":"Obeidat","year":"2022","journal-title":"Heliyon"},{"key":"10.1016\/j.psj.2024.104234_bib0040","doi-asserted-by":"crossref","first-page":"165","DOI":"10.5039\/agraria.v10i1a4329","article-title":"Meat quality of chicken breast subjected to different thawing methods","volume":"17","author":"Oliveira","year":"2015","journal-title":"Revista Brasileira de Ciencia Avicola \/Braz. J. Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0041","doi-asserted-by":"crossref","unstructured":"Oliveira, D., M. Id, F. Miranda, D. V. Junior, L. Alves, R. Alves, T. Fernandes, P. Leonardo, I. N. Kaneko, L. Adriane, D. M. Pinto, A. De Melo, V. Perpe, M. Fagundes, and J. P. Muir. 2021. Effect of copa\u00edba essential oil (Copaifera Effect of copa\u0131 officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PLoS ONE. 16:1\u201316.","DOI":"10.1371\/journal.pone.0248499"},{"key":"10.1016\/j.psj.2024.104234_bib0042","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.meatsci.2016.09.009","article-title":"Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils","volume":"123","author":"Passetti","year":"2017","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0043","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1371\/journal.pone.0239312","article-title":"Antimicrobial activity of organic acids against Campylobacter spp. And development of combinations-A synergistic effect?","volume":"15","author":"Peh","year":"2020","journal-title":"PLoS One"},{"key":"10.1016\/j.psj.2024.104234_bib0044","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1017\/S0043933915000367","article-title":"Meat quality in fast-growing broiler chickens","volume":"71","author":"Petracci","year":"2015","journal-title":"Worlds Poult. Sci. J."},{"key":"10.1016\/j.psj.2024.104234_bib0045","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.psj.2021.101563","article-title":"Effect of blending encapsulated essential oils and organic acids as an antibiotic growth promoter alternative on growth performance and intestinal health in broilers with necrotic enteritis","volume":"101","author":"Pham","year":"2022","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0046","doi-asserted-by":"crossref","first-page":"e17037","DOI":"10.1111\/jfpp.17037","article-title":"Clove essential oil (Syzygium aromaticum L.) as a natural preservative to improve the shelf-life of chicken patties with different degrees of myopathy","volume":"46","author":"Pinto","year":"2022","journal-title":"J. Food Process Preserv."},{"key":"10.1016\/j.psj.2024.104234_bib0047","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.meatsci.2018.01.011","article-title":"Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin E","volume":"139","author":"Possamai","year":"2018","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0048","doi-asserted-by":"crossref","first-page":"1423","DOI":"10.1017\/S1751731115000580","article-title":"Effects of castration age, protein level and lysine\/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers","volume":"9","author":"Prado","year":"2015","journal-title":"Animal"},{"key":"10.1016\/j.psj.2024.104234_bib0049","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.ijfoodmicro.2016.08.042","article-title":"Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration","volume":"238","author":"Raeisi","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.psj.2024.104234_bib0050","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"10.1016\/j.psj.2024.104234_bib0051","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106824","article-title":"Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles","volume":"104","author":"Roobab","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.psj.2024.104234_bib0052","unstructured":"Rostagno, H., L. F. T. Albino, J. Donzele, P. C. Gomes, R. F. Oliveira, D. C. Lopes, A. S. Ferreira, S. L. Barreto, and R. F. Euclides. 2011. Tabelas Brasileiras Para Aves e Su\u00ednos: Composi\u00e7\u00e3o de Alimentos e Exig\u00eancias Nutricionais. Composi\u00e7\u00e3o de alimentos e exig\u00eancias nutricionais."},{"key":"10.1016\/j.psj.2024.104234_bib0053","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fphar.2023.1130097","article-title":"Editorial: Bioactive compounds present in essential oils: Advances and pharmacological applications","volume":"14","author":"Santana de Oliveira","year":"2023","journal-title":"Front. Pharmacol."},{"key":"10.1016\/j.psj.2024.104234_bib0054","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1371\/journal.pone.0043308","article-title":"Plant-derived phenolics inhibit the accrual of structurally characterised protein and lipid oxidative modifications","volume":"7","author":"Soler-Cantero","year":"2012","journal-title":"PLoS One"},{"key":"10.1016\/j.psj.2024.104234_bib0055","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.foodhyd.2018.10.049","article-title":"Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat","volume":"89","author":"Souza","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.psj.2024.104234_bib0056","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fvets.2019.00491","article-title":"Protected blend of organic acids and essential oils improves growth performance, nutrient digestibility, and intestinal health of broiler chickens undergoing an intestinal challenge","volume":"6","author":"Stefanello","year":"2020","journal-title":"Front. Vet. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0057","doi-asserted-by":"crossref","first-page":"844","DOI":"10.3382\/ps\/pew307","article-title":"Evaluation of enzymatically treated Artemisia annua L. on growth performance, meat quality, and oxidative stability of breast and thigh muscles in broilers","volume":"96","author":"Wan","year":"2017","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0058","doi-asserted-by":"crossref","unstructured":"Wang, Z., Z. He, X. Gan, and H. Li. 2018. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage.","DOI":"10.1016\/j.meatsci.2018.08.006"},{"key":"10.1016\/j.psj.2024.104234_bib0059","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.psj.2019.11.013","article-title":"Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities","volume":"99","author":"Xiong","year":"2020","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0060","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1006\/abbi.2000.2149","article-title":"Antioxidant and prooxidant properties of carotenoids","volume":"385","author":"Young","year":"2001","journal-title":"Arch. Biochem. Biophys."},{"key":"10.1016\/j.psj.2024.104234_bib0061","doi-asserted-by":"crossref","first-page":"1744","DOI":"10.1016\/j.psj.2019.10.077","article-title":"Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens","volume":"99","author":"Zhang","year":"2020","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0062","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.psj.2021.101163","article-title":"Effects of oregano essential oil as an antibiotic growth promoter alternative on growth performance, antioxidant status, and intestinal health of broilers","volume":"100","author":"Zhang","year":"2021","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0064","doi-asserted-by":"crossref","first-page":"3003","DOI":"10.3382\/ps.2012-02801","article-title":"Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state","volume":"92","author":"Zhuang","year":"2013","journal-title":"Poult Sci."},{"key":"10.1016\/j.psj.2024.104234_bib0063","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ultsonch.2022.106154","article-title":"Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat","volume":"89","author":"Zou","year":"2022","journal-title":"Ultrason. Sonochem."}],"container-title":["Poultry Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579124008137?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579124008137?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T20:35:44Z","timestamp":1776458144000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0032579124008137"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12]]},"references-count":64,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2024,12]]}},"alternative-id":["S0032579124008137"],"URL":"https:\/\/doi.org\/10.1016\/j.psj.2024.104234","relation":{},"ISSN":["0032-5791"],"issn-type":[{"value":"0032-5791","type":"print"}],"subject":[],"published":{"date-parts":[[2024,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat","name":"articletitle","label":"Article Title"},{"value":"Poultry Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.psj.2024.104234","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Inc. on behalf of Poultry Science Association Inc.","name":"copyright","label":"Copyright"}],"article-number":"104234"}}