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Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species
Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry...
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| Publicat a: | Vet Res Forum |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Urmia University Press
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7413004/ https://ncbi.nlm.nih.gov/pubmed/32782745 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.30466/vrf.2018.86733.2125 |
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