Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

Publicado en línea: 06 may 2022

Páginas: 11 - 15

DOI: https://doi.org/10.2478/mjfst-2022-0002

Palabras clave

broiler, meat, fatty acid, fat, fermented feed

© 2022 Martin Bartkovský et al., published by Sciendo

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