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

Data publikacji: 25 kwi 2014

Zakres stron: 353 - 363

Otrzymano: 29 lip 2013

Przyjęty: 26 lis 2013

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

Słowa kluczowe

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

© by M. Daneshyar

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.