Effect of Zinc Acetate and Magnesium Sulfate Dietary Supplementation on Broiler Thigh Meat Colour, Nutrient Composition and Lipid Peroxidation Values Under Continuous Heat Stress Condition

Pubblicato online: 25 apr 2014

Pagine: 353 - 363

Ricevuto: 29 lug 2013

Accettato: 26 nov 2013

DOI: https://doi.org/10.2478/aoas-2014-0013

Parole chiave

thigh meat, thigh yellowness, crude protein, pH, thiobarbituric acid reactive substances

© by M. Daneshyar

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