Chemical composition and broiler meat quality when using melanin
The research was carried out to study an effect of the antioxidant melanin in the broiler nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid composition of abdominal fat. The experiment was conducted in the conditions of the physiological cour...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
The V.M. Gorbatov All-Russian Meat Research Institute
2024-07-01
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| Σειρά: | Теория и практика переработки мяса |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.meatjournal.ru/jour/article/view/349 |
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