Brown rice, selenium yeast and α-tocopherol acetate in chicken’s diet: effects on meat quality

The effects of diet supplementation with α-tocopherol acetate (VE) and selenium yeast (SeL) on the water holding capacity (WHC), cooking weight loss (CL), drip loss (DL), pH, colour and selenium concentration of the breast of chickens fed diets based on corn or brown rice were studied. From 21 day...

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Dettagli Bibliografici
Pubblicato in:Semina: Ciências Agrárias
Autori principali: Aline Arassiana Piccini Roll, Edenilse Gopinger, Martha Lopes Schuch de Castro, Jorge Schafhäuser Junior Jorge Schafhäuser Junior, Victor Fernando Büttow Roll, Fernando Rutz
Natura: Artigo
Lingua:Inglês
Pubblicazione: Universidade Estadual de Londrina 2017
Soggetti:
Agrociencias
pH
Colour
Drip loss
Cooking weight loss
Water retention capacity
Accesso online:https://www.redalyc.org/articulo.oa?id=445750711050
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