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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Detalhes bibliográficos
Publicado no:Semina: Ciências Agrárias
Main Authors: Aline Arassiana Piccini Roll, Edenilse Gopinger, Martha Lopes Schuch de Castro, Jorge Schafhäuser Junior Jorge Schafhäuser Junior, Victor Fernando Büttow Roll, Fernando Rutz
Formato: Artigo
Idioma:Inglês
Publicado em: Universidade Estadual de Londrina 2017
Assuntos:
Agrociencias
pH
Colour
Drip loss
Cooking weight loss
Water retention capacity
Acesso em linha:https://www.redalyc.org/articulo.oa?id=445750711050
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