Effect of zinc acetate and magnesium sulfate dietary supplementation on broiler thigh meat colour, nutrient composition and lipid peroxidation values under continuous heat stress condition

• Autorzy: Norouzi E. , Daneshyar M. , Farhoomand P. , Aliakbarlu J. , Hamian F.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

zinc salt; magnesium sulphate; dietary supplementation; broiler; thigh muscle; crude protein; pH; meat colour; nutrient composition; lipid peroxidation; heat stress; stress condition; thiobarbituric acid reactive substance

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2014
• Tom: 14
• Numer: 2
• Opis fizyczny: p.353-363,ref.

Twórcy

autor

Norouzi E.

• Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia-57159-44931, Iran

autor

Daneshyar M.

• Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia-57159-44931, Iran

autor

Farhoomand P.

• Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia-57159-44931, Iran

autor

Aliakbarlu J.

• Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia-57155-1177, Iran

autor

Hamian F.

• Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia-57155-1177, Iran