Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes
This work aimed to assess how different cumulative levels of Spirulina (<i>Arthrospira platensis</i>) intake influence individual broiler meat quality parameters, nutritional value and health-related traits. The data analysed showed varying cumulative Spirulina intake levels, ranging from 3.46 to 52...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2024-03-01
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| Collection: | Foods |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2304-8158/13/5/799 |
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