The effect of the application of diets with varied proportions of arginine and lysine on biochemical and antioxidant status in Turkeys
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19 jul 2022
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Publicado en línea: 19 jul 2022
Páginas: 1041 - 1055
Recibido: 26 may 2021
Aceptado: 06 oct 2021
DOI: https://doi.org/10.2478/aoas-2021-0081
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© 2021 Zuzanna Całyniuk et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Całyniuk, Zuzanna
Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
Cholewińska, Ewelina
Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
Konieczka, Paweł
Department of Poultry Science, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Ognik, Katarzyna
Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
Mikulski, Dariusz
Department of Poultry Science, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Jankowski, Jan
Department of Poultry Science, University of Warmia and Mazury in OlsztynOlsztyn, Poland