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1. The effect of linseed oil supplementation on performance, fatty acid composition and oxidative status of rabbits
Tina Trebušak, Alenka Levart, Mojca Voljč, Urška Tomažin, Tatjana Pirman, 2011, izvirni znanstveni članek

Ključne besede: rabbits, animal nutrition, feed additives, linseed oil, fatty acid composition, oxidative status, performance
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2. Antioxidative effects of supplementing linseed oil-enriched diets with alfa-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers
Jakob Leskovec, Alenka Levart, Lidija Perić, Mirjana Đukić Stojčić, Vladimir Tomović, Tatjana Pirman, Janez Salobir, Vida Rezar, 2019, izvirni znanstveni članek

Ključne besede: vitamin E, vitamin C, selenium, broiler, meat quality
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3. The effect of vitamin E and plant extract mixture composed of carvacrol, cinnamaldehyde and capsaicin on oxidative stress induced by high PUFA load in young pigs
Tamara Korošec, Alenka Levart, Janez Salobir, 2010, izvirni znanstveni članek

Ključne besede: prašiči, prehrana živali, krmni dodatki, rastlinski izvlečki, oksidacijski stres
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4. Antioxidative effects of olive polyphenols compared to vitamin E in piglets fed a diet rich in N-3 PUFA
Jakob Leskovec, Vida Rezar, Alenka Nemec Svete, Janez Salobir, Alenka Levart, 2019, izvirni znanstveni članek

Ključne besede: hydroxytyrosol, linseed oil, olive polyphenols, oxidative stress, piglets, vitamin E
Celotno besedilo (datoteka, 278,34 KB) Gradivo ima več datotek! Več...

5. Can plant-based cheese substitutes nutritionally and sensorially replace cheese in our diet?
Andreja Čanžek Majhenič, Alenka Levart, Janez Salobir, Tina Prevc, Tanja Pajk Žontar, 2025, izvirni znanstveni članek

Ključne besede: dairy substitute, plant-based cheese, fatty acid composition, sensory quality, nutritional value
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6. Effects of dietary vitamin E, vitamin C, selenium and their combination on carcass characteristics, oxidative stability and breast meat quality of broiler chickens exposed to cyclic heat stress
Manca Pečjak Pal, Jakob Leskovec, Alenka Levart, Janez Salobir, Vida Rezar, 2022, izvirni znanstveni članek

Ključne besede: vitamin E, vitamin C, selenium, broiler, cyclic heat stress, meat quality, meat oxidative stability
Celotno besedilo (datoteka, 302,06 KB) Gradivo ima več datotek! Več...

7. Effect of sex and slaughter weight on meat and fat quality of the Krškopolje pig reared in an enriched environment
Marjeta Žemva, Alenka Levart, Milena Kovač, Špela Malovrh, Tania M. Ngapo, 2015, izvirni znanstveni članek

Ključne besede: prašiči, pasme, krškopoljski prašič, teža, meso, maščoba, kakovost, obogateno okolje
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8. The effect of olive by products and their extracts on antioxidative status of laying hens and oxidative stability of eggs enriched with N-3 fatty acids
Janez Salobir, Alenka Levart, Vida Rezar, 2015, objavljeni znanstveni prispevek na konferenci

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9. A higher proportion of PUFA in diet increases the PUFA contetnt in rabbit meat, but reduces the oxidative stability of meat
Janez Salobir, Alenka Levart, Tina Trebušak, Tatjana Pirman, 2015, objavljeni znanstveni prispevek na konferenci

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10. Rapid estimation of tocopherol content in linseed and sunflower oils-reactivity and assay
Tjaša Prevc, Alenka Levart, Irena Kralj Cigić, Janez Salobir, Nataša Poklar Ulrih, Blaž Cigić, 2015, izvirni znanstveni članek

Ključne besede: plant oil, α-tocopherol, γ-tocopherol, vitamin E, DPPH, antioxidants, solvent
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