The effects of dietary fat, vitamin E and zink supplementation on fatty acid composition and oxidative stability of muscle thigh in broilers under heat stress

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R. Vakili and A.A. Rashidi

File Name: 2011/XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat/092_c-009_Vakili.pdf
Category: XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat
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