Effect of mixing lard with soybean oil in cooking on hepatic antioxidative ability and renal metabolic activityOACSCD
Effect of mixing lard with soybean oil in cooking on hepatic antioxidative ability and renal metabolic activity
Yingfang Zhou;Xin Li;Linyu Zhang;Haisi Xiao;Sisi Yan;Lixin Wen;Ji Wang
Laboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, ChinaOrient Science and Technology College of Hunan Agricultural University, Changsha, ChinaLaboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, ChinaLaboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, ChinaLaboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, ChinaLaboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, ChinaLaboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, China
Soybean oilLardOxidative damageLiver functionKidney function
Soybean oilLardOxidative damageLiver functionKidney function
《中国油料作物学报（英文）》 2020 (1)
26-30,5
This study was supported by the grants of Innovation and Entrepre-neurship Investment Project in Hunan (2017GK5009), the Postgraduate Scientific Research and Innovation Project of Hunan (CX20190500), the Hunan Collaborative Innovation Center of Animal Production Safety, Laboratory of Animal Clinical Toxicology at The Department of Veteri-nary, Hunan Agriculture University, and the Animal Health Care Engi-neering Technology Research Center of Hunan Agricultural University.
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