Oxidative Stability of Ostrich Meat Related to Duration of Linseed and Lucerne Supplementation to the Bird's Diet

Publicado en línea: 01 abr 2015

Páginas: 79 - 83

Recibido: 08 ago 2014

Aceptado: 27 feb 2015

DOI: https://doi.org/10.1515/bvip-2015-0012

Palabras clave

ostrich, linseed, lucerne, feed additives, oxidative stability, meat

© 2015 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.