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 lug 2022
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 19 lug 2022
Pagine: 1041 - 1055
Ricevuto: 26 mag 2021
Accettato: 06 ott 2021
DOI: https://doi.org/10.2478/aoas-2021-0081
Parole chiave
© 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